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Archive for ‘Cheese’

I’ve gone to cheese heaven!

Posted by Vanessa

Monday, March 20th, 2017

We are in love!  In love with Canadian cheese that is!  We’re thrilled to highlight Fromagerie Nouvelle France from Racine, Quebec in this month’s Savvy Cool Curds.  The hardworking, passionate sister brother team of Marie-Chantal and Jean-Paul Houde make spectacular raw and pasteurized sheep milk cheeses, winning over 20 awards since their first cheese, Zacharie Cloutier was born, including top honours for Best Cheese in Quebec, twice.

In your Savvy Cool Curds you will find…

… Very special and hard-to-find artisan cheeses including:

La Madelaine 150g
Frechette 140g
Zacharie Cloutier 200g
Zacharie Cloutier 12 month 200g
Le Pionnier 200

 


Looking for more fabulous Nouvelle France Cheese?

Would you like more cheese from this month’s Savvy Cool Curds? Just call our Savvy Team & we’ll arrange a special shipment for you (if it is still available that is!).  Put us on speed dial – Savvy Cool Curds Hotline 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

 

Cheers & Enjoy!
Vanessa & the Savvy Team

Photos by Vanessa & Fromagerie Nouvelle France unless noted.

 

Introducing…

Fromagerie Nouvelle France
by Vanessa Simmons, Cheese Sommelier

I first met Marie-Chantal Houde (left in photo) during a special cheesemaking workshop I attended at my first ever cheese conference put on by the American Cheese Society, in Montreal in 2011. It’s an action packed week of learning and tastings, and networking with cheese gurus and legends in the industry, a not to miss event for cheese professionals and enthusiasts alike.

Marie-Chantal was demonstrating the making of her special Zacharie Cloutier cheese, which at that time, was brand new on the market. I was in awe of both the science and art of cheesemaking coming to life in front of my eyes as pure milk was transformed into something even greater than itself.

We take for granted the work involved in making artisan cheese, the level of skill, effort, luck and love to make such a quality product for the enjoyment of others. PH/acidity needs to be just so, a light touch or heavy hand is needed depending on the type of cheese being made. And timing is everything. As I watched Marie-Chantal she had not only the expertise, but the intuition as well which made the whole exercise look seamless, effortless and simple, and I fell in love with cheese, again. She was approachable and fun, answering my questions with interest, later inviting me to meet more of the Quebec cheesemaking crowd, and from there I was “in” as the girl from Ontario promoting Canadian cheese.

 

Committed to Local

Fromagerie Nouvelle France, located in the tiny village of Racine, Quebec, is a brother and sister enterprise founded in 2009. It’s the tale of family joining forces, passionate about sheep farming and raw milk and excellent quality production in the making of fine cheese.  Cheesemaker Marie-Chantal studied in France, and is a sought after consultant and technical expert and industry speaker, especially in the area of raw milk cheese production.  Jean-Paul Houde is the shepherd, tending to the 250-acre family farm where the siblings were born, with his expertise in animal husbandry and taking care of the land.

Over 300 East Freisian and Lacaune ewes enjoy their summers spent out in pasture among the rolling hills with beautiful vistas as their view. They are fed dry hay, which contributes to the high quality of the milk they provide, playing a huge factor in Marie-Chantal & Jean-Paul’s mission to create the best sheep’s milk cheeses in the region. The two are committed to their region; their little shop at the town’s farmer’s market promotes complimentary artisan products made in the area. They’re full of hospitality, ready to share knowledge on a farm tour, or cheesemaking stories over a glass of wine outside at the picnic table.  Cheese is made at the Fromagerie du Presbytère facilities in Warwick (who we featured in November), not far away, with which they have a special partnership, friendship and shared passion.

 

Award-winning Reputation

Since their launch, every one of the Fromagerie Nouvelle France cheeses have been winning awards regionally at the Canadian Cheese Awards, and Caseus, Quebec Cheese Awards for best cheese, best soft cheese, best raw milk cheese, best in show, in North America at the American Cheese Society in multiple categories, and on the world stage at the World Cheese Awards.

As you dig into your Savvy Cool Curds this month, you’ll taste the difference excellence makes and see why Fromagerie Nouvelle France has made a name for themselves as leaders in the artisan cheese industry in Canada.

Enjoy every bite!



 ~ Cheese Tasting Notes ~

Below are Vanessa’s tasting notes and photos for each cheese in your Savvy Cool Curds, along with additional tidbits of interesting information, suggested food pairings & recipes to try too!

 

Fréchette

Frechette is a named for a family from both sides of the Houde clan, and is like a chèvre only made with cow’s milk, lighter and more delicate than a cream cheese, making it a heavenly choice.  Another award winner for Fromagerie Nouvelle France, it took top honours in the Best Flavored Cheese category at the Canadian Cheese Awards in 2016.

Tasting Notes: This mild fresh cheese is fluffy and silky but flavourful on the palate with noticeable herb and garlic flavors.

Suggested Pairing:  The sky’s the limit with this versatile yummy cheese. Tuck dollops into phyllo triangles or purses with sautéed wild mushrooms and leeks. Quickly melt for a fast and easy veggie dip.  Spread on crostini and broil, topped with rosemary and honey.

 

 

La Madelaine

La Madelaine, another tribute to Marie-Chantal’s ancestry and heritage, is a crowd-pleasing favourite, consider it one of those little luxuries of life.  Soft, oozy and sinful, it’s perfectly ripe for to enjoy right now. 

Tasting Notes: La Madelaine is a soft, surface ripened sheep milk cheese with a dewy, delicate bloomy rind. Inside a runny pearly colored paste bursts with flavor of sweet grass, dry hay, and sweet milk, with light mushroomy aromas.

Suggested Pairing: Enjoy with Ontario Organized Crime Pinot Gris or a Quebec Sparkling Ice Cider. Pair with fermented berry fruit flavors, cassis, sour cherry or cranberry or a local hot red pepper jelly for a complimentary zing. 

 

 

Zacharie Cloutier

Fromagerie Nouvelle France’s signature cheese, Zacharie Cloutier, is a raw sheep’s milk cheese, named for an ancestor who came to Canada from France in 1634.

Tasting Notes: Marie-Chantal’s love for her craft and talent transfers to her flagship cheese. Zacharie Cloutier is a 6-month semi-cooked, firm, raw sheep’s milk cheese with a very distinct exterior basket weave design attributed to a specially selected mold that gives the cheese and apricot rind its unique appearance.  Inside is a dense, meaty, bone-coloured paste that portrays a mix of complex aromas and flavors: salt, butter, hazelnut, caramel, and coconut, with a hint of ripe pineapple.

Suggested Pairing: Zacharie Cloutier is an awesome melting cheese and goes well with any stone-fruit-based jam or compote.  Pair with unoaked Chardonnay.

 

 

Zacharie Cloutier – 12 Month

This mature version of Zacharie Cloutier is a rare find out of the shop and took home third place honours at the 2015 Quebec cheese awards the first year it was launched. 

Tasting Notes:  With age it’s rind becomes a little drier and more mottled, while retaining the distinctive basket weave and the eyes (holes) are noticeably smaller due to loss of moisture. Flavors develop further into the sweeter and fruitier end of the spectrum. Small crystals are noticeable as a sign of quality.

Suggested Pairing:  Grate into anything for an extra savoury finish. Enjoy with a local Chardonnay or mildly hoppy craft beer.

 

 

Le Pionnier

I first tasted this cheese 6 years ago at the American Cheese Society conference in 2011 – “surprise” is what it was called. Pionnier (Pioneer) is what it is called now as a tribute to two of Quebec’s cutting-edge cheesemakers Marie Chantal-Houde and Jean Morin. 

Tasting Notes:  Pionnier is a 12 month 40kg firm, washed-rind, cooked, raw mixed cow and sheep’s milk cheese, a mix of Louis D’Or & Zacharie Cloutier, both award-winners in their own right. You’ll get everything in this cheese: butter, grass, brown sugar, complexity, tanginess and even fermented tropical fruit!

Suggested Pairing:  Use Pionnier as you would Parmesan.  A robust red wine, Cabernet Franc or Cabernet Sauvignon will stand up to the complexity in this cheese. Experiment with Ice Cider.

 

 

~Recipes to enjoy with the featured cheeses ~

With Fréchette …

Herbed Root Vegetable Cobbler

Recipe & Photo Credit: Better Homes & Gardens

Ingredients

1 lb. Yukon gold potatoes cut into 1-inch pieces
1lb. rutabaga, peeled, cut into 1-inch pieces
4 medium carrots cut into 1-inch pieces
2 medium parsnips, peeled, cut into 1-inch pieces
1 small red onion, cut into thin wedges
2 cloves garlic, minced
1 cup chicken broth
1 1/2 tsp. dried fines herbs, herbs de Provence, or Italian seasoning, crushed
1/2 tsp. salt
1/4 tsp. ground black pepper
4 oz. semi-soft cheese with garlic and herbs (Fréchette)
Herbed Cheese Dumplings

 

Herbed Cheese Dumplings

1 ½ cups all-purpose flour
2 tsp. baking powder
1 ½ tsp. dried fine herbs, herbs de Provence or Italian seasoning, crushed
½ tsp. salt
6 tbsp. butter
¼ cup finely shredded Zacharie Cloutier cheese, 12 month
2 lightly beaten eggs
⅓ cup milk

Method

Preheat oven to 400 degrees F. In an ungreased 3-quart baking dish, combine potatoes, rutabaga, carrots, parsnips, onion, and garlic.

In a small bowl, combine broth, fines herbs, salt, and pepper. Pour over vegetables, stirring to coat. Bake, covered, about 1 hour or until vegetables are nearly tender. Carefully uncover vegetables, stir in semisoft cheese.

Drop Herbed Parmesan Dumplings into 12 mounds on top of hot vegetables. Bake, uncovered, for 12 to 15 minutes more or until a toothpick inserted in centers of dumplings comes out clean. Let stand for 20 minutes before serving.

 

Herbed Cheese Dumplings

In a medium bowl stir together flour, baking powder, fine herbs, herbs de Provence or Italian seasoning, and salt. Using a pastry blender cut in butter until mixture resembles coarse crumbs. Stir in Zacharie Cloutier cheese. In a small bowl, combine eggs and milk. Add all at once to flour mixture, stirring just until moistened

 

 

With La Madeleine…               

Grilled Vegetable and Cheese Panini

Recipe & Photo Credit: Yummly
Prep Time: 15 minutes
Cook Time: 25 minutes
Serves 4

Ingredients

1 Asian eggplant (cut into 8 slices, each 4 inches long, ¼” thick)
2 zucchini (small, cut lengthwise into 8 slices, ¼” thick)
1 red bell pepper (small, seeded, cut into 8 slides, each ¼” thick)
Oil
3 tbsp. spring onions
1½ tsp. herbs de Provence
Freshly ground pepper
Salt
8 slides country bread
6 Tbsp. olive tapenade
7 ½ oz. soft sheep milk cheese (La Madeleine), thinly sliced

Method

Preheat an electric Panini press according to the manufacturers instructions.

In a bowl, stir together the eggplant, zucchini, bell pepper, and the 3 tbsp. dipping oil, the herbs de Provence, salt and pepper. Working in batches, grill the vegetables on the preheated Panini press, turning once, until tender, 1 to 2 minutes per side. Transfer to a plate.

Brush one side of each bread slice with dipping oil. Lay the slices, oiled side down, on a clean work surface. Spread each of 4 slices with 1 ½ tbsp. tapenade. Top with 2 slices of each vegetable. Arrange the cheese on top, dividing evenly. Top each with one of the remaining bread slices, oiled side up.

Place the sandwiches on the preheated Panini press and cook according to the manufacturers instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.

Transfer the sandwiches to a cutting board and cut in half. Serve immediately.

 

 

With Zacharie Cloutier…

Cheddar, Leek & Mushroom Focaccia

Recipe & Photo Credit: Zeste.tv
Prep Time: 10 minutes
Cook Time: 8hr 10 minutes

Ingredients

3.5 lbs. of Quebec lamb leg or shoulder
Olive oil
8 slices of multigrain organic bread
Butter
Old-style mustard
Mayonnaise
6 oz. of Zacharie Cloutier cheese
Fresh basil pesto

Method

Salt and pepper the leg of lamb. Cook over medium-high heat in a frying pan in olive oil, until it turns into a beautiful golden color. Transfer to slow cooker and bake for 8 hours at low heat.

Slice the leg and keep more or less 175 g. Butter each slice of bread and spread it on the inside with a bit of old-fashioned mustard on one side and mayonnaise on the other.

Add one slice of cheese. Top with shredded lamb and basil pesto.

Place the two slices in a skillet heated on medium heat, with a little olive oil. Cook until golden and fold together. 

  

 

With Zacharie Cloutier 12 month…

Beef Tartare

Recipe & Photo Credit: Curieux Begin TeleQuebec
Prep Time: 10 minutes
Cook Time: 0 minutes

Ingredients

1 lb. of beef tenderloin, thinly sliced
2 French shallots, finely chopped
½ tsp. green olives, pitted and chopped
1 small garlic clove, pressed (or finely chopped)
¾ tsp. diced Zacharie Cloutier – 12 month
Tabasco (to taste)
¼ tsp. celery leaves, chopped
10 chives, chopped
1 handful of parsley, chopped
Olive oil
Salt and pepper

Method

Place beef, shallots, olives, garlic and cheese in a mixing bowl and mix well.

Add the herbs and the Tabasco salt and pepper and mix well, coating with oil to obtain a soft texture.

Serve immediately on grilled baguette croutons.

 

 

With Le Pionnier…

Cheese Fondue

Recipe & Photo Credit: Wikibouffe
Or enjoy Vanessa’s instructions found here and use Nouvelle France cheeses.
Prep Time:  20 minutes
Cook Time:  10 minutes

Ingredients

175 g Zacharie Cloutier cheese
175 g of Louis D’Or cheese (substitute Pionnier)
175 ml of dry white wine, lager or dry apple cider
2 tsp. white flour
2 tsp. garlic clove
To taste pepper and nutmeg

Method

Cheese preparation: Zacharie Cloutier and Louis D’or (Pionnier) Cut the rind off the cheese and grate. Add the white flour to the cheese mixture. Mix well.

Add the wine or beer to the pot. Heat until the mixture is simmering. Add the garlic clove to the pot. Add the cheese gradually and stir continuously. Add pepper and nutmeg to taste.

Stir until smooth and smooth and serve with crusty bread and blanched vegetables.

 

Enjoy your Savvy Cool Curds!

Fall in Love with these Okanagan wines & cheese

Posted by Susan

Tuesday, February 14th, 2017

I can’t get enough! I’m in the south Okanagan again, remembering why I fell in love with its unique landscape, the changing hues of the fruit trees and the vineyards, the outstanding wines created by established growers and newcomers. On this trip, I discovered new places that I wanted to share with you…

Upper Bench Winery & Creamery

Four years ago, I headed up to the Naramata Bench to check out a couple of new wineries, including Upper Bench. At the time, they had just opened, many of their wines were sold out, and there was a limited selection of their delectable cheeses. But what I tasted was very good and I decided to stop in this year on my way from Kelowna to Osoyoos.

As luck would have it, Shana, the ‘Big Cheese’ – half of the duo responsible for this small family-owned winery (husband Gavin Miller is the winemaker) – was in the tasting room. So, we were treated to her expertise and enthusiasm as we tasted three of their unique cheeses, along with several wines.

I make no claim to any cheese expertise like our cheese Sommelier Vanessa, mark my words, the Brie seemed wonderfully creamy to me, with a lovely soft yet textured rind. The Gold offered a firmer texture, a golden washed rind and a slightly nutty flavor. The Grey Baby, named for her cat, had a lovely bloomy grey rind, almost no typical blue cheese veining but an absolutely melt-in-my -mouth texture and delicate flavours. Yes, I found cheese heaven!

The U&Brie was paired with their 2015 dry Riesling – they’re already into the 2015 wines due the fast pace of sales. Light-mid weight, the nose is floral and fruity with underlying mineral notes, the palate crisp and bright offering flavours of orchard fruit and lemon zest, the finish tart and tangy yet fruity.

The 2015 Chardonnay continues to be made with an emphasis on purity of fruit, half the wine aged only 3 months in French oak, the balance in stainless, so that the delicate notes of spice and warm pastry garnish the aromas and flavours of tropical fruit, melon and juicy pear, while a hint of pithy grapefruit adds tang to the creamy finish. It provided a great pairing with the Oka-like Gold cheese.

The Grey Baby cheese was a perfect complement for the 2014 Pinot Noir red wine – an elegant, silky wine with lifted floral notes, bright red fruit and hints of earth and spice. Medium bodied, it’s intensely flavourful, subtly structured, the flavours of ripe red fruit interwoven with delicate notes of spice and mineral.

The Yard Wine is a signature wine, a Bordeaux-style red wine blend of co-fermented Merlot and Cabernets (mainly Franc) that’s medium-full bodied, full of aromas and flavours of sweet black and red fruits, hints of chocolate-coated caramel and spice as well as complementary undertones of tomato leaf and earth. Underpinned with ripe tannins and fresh acidity, it’s a very approachable, gulpable wine!

While the small production of Upper Bench wines means that they won’t be found in the LCBO, you can always join their wine and cheese clubs.

 

Painted Rock Winery

Another sunny day found us winding our way along the east side of Skaha Lake from OK Falls toward Penticton. We made our way up the bench to Painted Rock, where we once again struck gold, as proprietor John Skinner was at the tasting bar.

John worked in the financial industry in Vancouver for many years, all the while developing his fascination with fine wines and the wine industry. In 2004, he and his wife Trish purchased a former fruit orchard on the bench that had lain fallow for almost 2 decades. About 25 acres were planted to a variety of vitis vinifera clones in 2005 and 2006. As a result of his interaction with the nursery from which he sourced his clones, John was contacted by wine consultant Alain Sutre (who also consults with Don Triggs’ Culmina estate winery), who continues to work with Painted Rock to this day. As an example of the valuable input he provides, during the extremely hot 2015 vintage, Alain counselled John and his team to allow the vine canopy to grow to ensure shading of the grapes from the sun and to prevent scorching. This allowed for a longer hang time, good maturation of the fruit and retention of acidity.

John’s commitment to premium winemaking and his delight in his property and the local trails was evident as he interspersed our tasting with anecdotes of the recent vintages and photos of local pictographs he has found on the granite outcroppings.

The 2015 Rosé wine is a Saignée, an assemblage of his red grapes, including Merlot, the Cabernet Sauvignon and Cabernet Francs, Malbec, Petit Verdot and Syrah. A lovely salmon hue, it shows some residual sugar and warmth from the hot vintage, aromas and flavours of strawberry/rhubarb compote, dried cherry and dried herbs, and a lovely silky, fruity finish.

The 2013 Merlot, aged 18 months in a combination of new and second fill French oak, is dry, full bodied red wine with tangy, showing rich lifted aromas and flavours of black cherry, plum and raspberry, warm sweet spice and hints of menthol and herbs, underpinned by ripe tannins and a fresh texture.

The 2014 Cabernet Franc was a particular favorite, seducing with its lifted floral notes of red rose and violet, the sweet hints of baking spice, cocoa and plummy fruit, and a subtle whiff of graphite. Dry and firmly structured, it’s loaded with flavours of black currant garnished with notes of herbs and cracked pepper. Finishing long and dry, this red wine shows great cellaring potential.

Once again, none of these wines are on the LCBO website, but John also offers a wine club.

Nk’Mip Winery

Nestled on a bench just above Lake Osoyoos, the Nk’Mip Cellars is as much a part of the land as its owner/operators, the Osoyoos Indian Band. In a partnership with the then-Canadian wine conglomerate, Vincor, the band established the first indigenous-owned winery, and winemaker Randy Picton was engaged in 2002, just in time for the first harvest.

Located on a small campus that includes the Desert Cultural Centre, the Sonora Dunes Golf Course and Spirit Ridge Resort (where I stayed), it was inevitable that I would wander over to Nk’Mip to see how the 2016 harvest was progressing (slowly due to a very cool fall and an early killing frost) and to taste a few wines from recent vintages. It felt like a celebration to be there, as Nk’Mip has recently been named 2016 Winery of the Year, having been in the top 10 in the last four years, and the recent purchase of Constellation Brands Canadian wine properties (including its investment in Nk’Mip) by the Ontario Teachers’ Pension Fund means that the winery is now fully in Canadian hands once again.

The view from the winery is idyllic, rows of golden-leaved vines marching down the sloping vineyard to Lake Osoyoos, the small resort town of Osoyoos rising from the lake to a backdrop of rugged Sonoran desert mountainscapes.

Randy has honed his craft so that no matter the level of wines tasted, you can expect deftly crafted high quality wines made to his exacting standards. To quote Randy, “My approach is to focus on every detail in the vineyard in order to bring the best possible grapes to the winery. The vineyard is expressed in the bottle.” He’s assisted in the winery by Justin Hall, an Osoyoos Indian Band member who has studied viticulture and oenology in Canada, as well as New Zealand, and worked in the industry in Australia as well as at Nk’Mip.
You see his experience in cool climate winemaking in the vibrant, fresh 2015 Pinot Blanc, a great value white wine that offers subtle aromatics of citrus and orchard fruit, with a clean, crisp flavours of lemon, pithy grapefruit mineral through a zesty finish.

The 2013 Merlot is an easy-going crowd pleaser, a dry mid-weight red wine aged 12 months in a combination of French and American oak, offering flavours of cherry and plum, herbs, spice and cocoa through a nice lively finish.

The 2014 Syrah from the signature QwAm QwMt tier is produced from estate fruit, the wine aged 18 months in French oak. It’s a complex, full bodied deep purple wine with layers of flavours–dark berry fruits, exotic spice, Okanagan sage, cracked pepper with notes of dark chocolate and coffee bean wrapped in a firm structure. It’s a great value and worthy of cellaring.

The Nk’Mip Qw’Am Qw’Mt Chardonnay 2013 is listed on the LCBO website (#391813), and for other wines you can always contact the winery about their wine club.

 

There you go…3 more reasons to pack your bags and head to British Columbia wine region!

 

Happy Birthday to Savvy Cool Curds!

Posted by Vanessa

Monday, January 30th, 2017

Happy Birthday to us!  January 2017 marks the first anniversary of Savvy Cool Curds, the only cheese-of-the-month club in the country dedicated to featuring hard-to-come-by lovingly handcrafted Canadian artisan and farmstead cheeses.  From all of us at Savvy Company, we’d like to send a special shout out to the hardworking Canadian cheesemakers who we proudly showcase each month in our Curd on the Street Magazine. And to you, Canadian cheese lover, we send an extra big thanks for supporting local and choosing #CdnCheese.

It doesn’t get more local than our profile this month of Empire Cheese Co-op, one of the regions oldest producers in the heart of Northumberland County, in the business of making delicious cheddars, butter and specialty cheeses for over a century.

In your Savvy Cool Curds you will find…

… very special and hard-to-find artisan cheeses including:

Hot Whiskey Mustard Cheddar 230g
Extra Old White Cheddar 230g
Supreme 3 Year Old Orange Cheddar 230g
Supreme 5 Year Old White Cheddar 230g

Looking for more excellent Empire Cheese?

Would you like more cheese from this month’s Savvy Cool Curds? Just call our Savvy Team & we’ll arrange a special shipment for you (if it is still available that is!).  Put us on speed dial – Savvy Cool Curds Hotline 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers!
Vanessa & the Savvy Team

PS – All photos in this issue of Curd on the Street Magazine are taken by Vanessa unless noted.

 

Introducing…

Empire Cheddar & Butter Co-op
by Vanessa Simmons, Cheese Sommelier

Empire Cheese Co-op located in Campbellford Ontario, represents over 135 years of Canadian cheesemaking traditions. More than a century ago, the first cheese factory was built (in 1870) on the farmland of the original cheesemaker. Today, good old-fashioned cheesemaking continues, as current cheesemaker Mark Erwin carries the torch for Empire Cheese.  Mark is what you’d call a veteran, having made cheese for over 30 years of his career. There’s an exactness to his cheesemaking process which allows for consistency in the quality and flavour of the cheese.  “It’s the skill and know how that make the difference” Mark explains.

The co-op business model remains to this day with less than a dozen local dairy farmers and their families as owners (down from the original forty-four families ages ago).  A board of directors is elected every year to run the operation.

Cheese is made traditionally  – by hand, following old school methods – in open vats using 100% all natural Canadian cow milk from local farmers, ensuring high quality. Fat (aka fresh cream) is kept in the milk and not separated, which contributes to the extra creamy texture of their cheddars. There are no extra additives or artificial flavors in these cheeses.  This is perhaps one of the reasons or secrets to why Empire Cheese is well known for their award winning products, particularly at The Royal Agricultural Winter Fair.

A Local Following

Empire Cheese have a huge following, committed to shopping local at their factory outlet store. There is something for everyone. Die-hard fans visit religiously for fresh curds, made daily which come in white, orange and flavored (garlic) varieties. Various other cheeses can be found on hand, with cheddars ranging from mild (fresh to 3 months of age), medium, old, extra old with the oldest topping 10 years. The fridge is also packed with mozzarella, Swiss, and experimental flavored cheeses are plentiful such as smoked and beer infused cheddar. Keep in mind that if you need a unique fundraising idea Empire can set you up with your own cheese.

The Difference Quality Makes

Cheddar is made in the wee hours of the morning and follows a particular process and recipe, which is specific to this type/variety of cheese that can be classified as semi-soft to semi-firm to firm depending on the age and maker. Once the curd is set it’s cut to encourage drainage of the whey and then arranged/piled/packed by hand into long sheets, which are then hand cut into blocks and stacked and flipped to promote further draining, where the curds mat or knit together. This process is called “Cheddaring”.  Large strips are then cut and milled (cut into small pieces, which are the small strips or pieces of fresh curds one sees on poutine as a topping or sold in bags at the cheesemaker for immediate consumption, note the squeak). Milled curds are then formed into 40lb blocks, vacuum packed and sealed to sit and age on a shelf until ready for cutting and repacking for sale at a variety of ages.

Quality cheddars have very particular characteristics: closed and dense texture with no pinholes, smooth to crumbly but slight veining of curds when broken (not rubbery); uniform in color, not mottled; clean milky flavors through and through, not overly fruity, noticeable sharpness with age. Seem what I mean when you look at the cheddars in your Savvy Cool Curds.

A variety of cheddars are in your Savvy Cool Curds assortment this month. Grab a few friends, some local brews and conduct your own vertical tasting, comparing each of the Empire cheddars we’ve selected.

 

Cheese Tasting Notes

Below are Vanessa’s tasting notes and photos for each cheese in your Savvy Cool Curds, along with additional tidbits of interesting information, suggested food pairings & recipes to try too!

Hot Whiskey Mustard Cheddar

Empire’s Hot Whiskey Mustard is one of the most unique flavoured cheddars I’ve encountered over the years.  One of the secrets to an excellent flavored cheese is to start with a tasty and well-made cheese as a base (too often flavors are added to mask cheese that isn’t great). The cheddar is aged for one year, and has Mrs. McGarrigle’s (Merrickville) Hot Whiskey Mustard mixed in.  It’s a total local experience, a-three “whey” collaboration with the cheese, mustard, and even the whiskey (Forty Creek Whisky, Grimsby) used in the mustard all produced in Ontario.

Tasting Notes: This cheddar has a fudge-like texture and is dense to the tooth. Enjoy milky flavor with a hint of mustard, apricot fruit and spice, which elevates the cheese, while not overpowering. The cheese’s age adds a bit of “bite” to stand up to the mustard and balance out the two.

Suggested Pairing:  Hot Whiskey Mustard Cheddar screams to be melted with Seed to Sausage house cured ham or Pastrami on crusty bread. Add grilled tomatoes, arugula as garnish. Melt for a quick and easy sauce to slather over roasted cauliflower.

Extra Old White Cheddar

Empire’s award winning Extra Old Cheddar took first place at the Royal Winter Fair in 2013. In Canada, a cheese is extra old if it’s over 12 months; in this case this white cheddar is aged naturally for two years.

Tasting Notes: Empire’s Extra Old 2 year cheddar is smooth on the palate and has chewy texture, with mild fruity aroma. Enjoyable flavors of cooked milk with toasty notes are prominent up front, as expected in a quality aged cheddar, with a lingering tangy finish.

Suggested Pairing: Use as a versatile staple in your kitchen, grated on Mac n Cheese, sliced as a snack, crumbled onto fruity desserts as a garnish. Pairs easily with a medium bodied red wine – local Merlot or Gamay.

3 Year Supreme Cheddar

Empire Supreme 3 Year Cheddar, is aged naturally for that amount of time, in aging rooms onsite. Cheesemaker Mark Erwin has referenced this as a great point of satisfaction of his trade, being able to see the fruit of one’s labour over time. Supreme 3 Year is either white or orange cheddar, where the orange hue color typically comes from annatto, a flavourless seed. Try white or coloured (orange) cheddars of the same age and maker, and there will be no difference in taste, it’s an interesting experiment.

Tasting Notes: This cheddar is bright pumpkin orange and within the smooth, creamy body, you can see outline of the curds that have been fused together over time. Flavors are clean, milk and toasted nut, with a little bite, classic cheddar tang and gentle fruity aroma.

Suggested Pairing: Everything about this cheddar says I’m a potato’s best friend, grated into smashed potatoes or on roasted sweet potatoes, or melted into hash browns, or mixed with cracked black pepper into potatoes to form the savory center of homemade pierogies.

5 Year Supreme Cheddar

Empire Supreme 5 Year Cheddar is what I’d consider as one of life’s little luxuries and worth the wait as it develops it’s unique flavor profile.

Tasting Notes:  This cheese is aged naturally for 5 years and has a drier and more crumbly texture than its younger sister cheeses. Tiny little white Tyrocene (flavour) crystals are apparent in the pale straw-coloured paste, an indication of quality cheddar.

Enjoy a robust milky flavor, fruity tang, and sharp bite followed by a mellow caramelized finish.

Suggested Pairing:  Grate on hearty savoury winter soups as garnish. Chunk as a snack as a little pick me up during an outdoor ski or activity break. Broil over toast with caramelized onion & sautéed buttery mushrooms.

• Recipes to enjoy with the featured cheeses •

With Hot Whiskey Mustard Cheddar …

Hot Whiskey Mustard Cheddar Lamb Burger

Recipe & Photo Credit: DairyGoodness.ca
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

1 2/3 lb. ground lamb
2 – 3 cloves garlic, chopped
1 Tbsp. fresh rosemary, chopped
Salt and freshly ground pepper
5 oz. Hot Whiskey Mustard Cheddar, sliced
4 hamburger buns
1 small red onion, sliced
2 cups kale sprouts

Method

Preheat oven to 425°F (220°C).

In a bowl, mix lamb, garlic and rosemary. Season with salt and pepper.

Divide mixture into 4 portions and shape into patties. Transfer to a baking sheet and cook in the oven for 15–20 min, depending on thickness of the patties.

Top patties with cheese and heat buns.

Place patties on bottom buns, add onions and kale sprouts, cover with top buns and serve.

 

With Extra Old Cheddar…                     

Cream of Celeriac With Cheddar & Onion Soup

Recipe & Photo Credit: Dairygoodness.ca

Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredients

1 Tbsp. (15 mL) butter
1 onion, chopped
2 cloves garlic, chopped
6 cups (1.5 L) celeriac, peeled and diced
3 cups (750 mL) chicken or vegetable broth, no salt added
1 cup (250 mL) milk
Salt and freshly ground pepper
12 slices of baguette
4 oz. (120 g) Empire Extra Old Cheddar, grated

Method

In a large saucepan, melt butter and cook onions for about 10 minutes over medium-high heat, stirring frequently, or until browned. Set half the onions aside.

Add garlic and celeriac to saucepan and cook for 2 minutes. Add broth, milk, salt and pepper. Bring to a boil and simmer for 20 minutes or until vegetables are tender.

Puree using a hand or upright blender.

Preheat oven to broil. Place bread slices on a parchment-lined baking sheet and top with cheese. Broil until cheese is melted.

Pour soup into bowls and add bread slices, top with reserved onions and serve.

 

With Supreme 3 Year Cheddar…

Cheddar, Leek & Mushroom Focaccia

Recipe & Photo Credit: Dairygoodness.ca

Prep Time:  60 minutes
Cook Time:  25 minutes

Ingredients

1 homemade milk pizza dough or 1 package (19 oz.) store-bought pizza dough
1 Tbsp. butter
2 leeks cut into ½˝ lengths
8 oz. cremini mushrooms, halved
Salt and freshly ground pepper
1 Tbsp. dried wild mushrooms (chanterelle, cep, shiitake, etc.)
7 oz. Empire Supreme 3 Year Cheddar, grated

Milk pizza dough:

1-cup milk
2 Tbsp. butter
2 1/4 cups flour
1 tsp. sugar
1 tsp. salt
1 tsp. instant yeast (quick-rising)

Method

Preheat oven to 450°F (230°C). Cut parchment paper to fit a 9˝ x 12˝ baking sheet. Using a rolling pin roll out pizza dough on the parchment paper. Transfer to baking sheet and let rise for 30–45 minutes.

In a large skillet, melt butter over medium-high heat and cook leeks and mushrooms for 10 minutes. Season with salt and pepper. In a mini food processor, grind dried mushrooms until fine and powdery.

Sprinkle pizza dough with a quarter of grated cheese, add leek and mushroom mixture and top with remaining cheese and dried mushroom powder. Cook on top rack of the oven for 12 minutes.

Milk pizza dough

In a small saucepan, heat milk over medium-high heat for 2 minutes. Add butter and let melt.

In a bowl, mix flour with sugar, salt and yeast. Pour in warm milk and butter; stir with a wooden spoon. Knead the dough by hand for 5 minutes.

Shape dough as needed and let rise for 30–45 minutes.

 

With Supreme 5 Year Cheddar…

Welsh Rarebit

Recipe & Photo Credit: Sue Riedl – Cheese and Toast
TIP: Sue has an excellent step by step walk through on her site!

Prep Time:  10 minutes
Cook Time:  10 minutes

Ingredients

2 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
2 tsp. Worcestershire Sauce
1 tsp. Dijon mustard
½ cup Guinness beer
¾ cup cream  (less for a thicker sauce)
1 ½ cups shredded cheese (sub. Supreme 5-Year Cheddar)
Salt  (adjust to taste, some cheeses are saltier than others)
Fresh ground pepper
8 slices toasted sourdough or rye

Method

In a medium pot over low heat, melt the butter until foaming subsides. Add the flour and whisk it in until you form a smooth past (a roux).  You do not want the roux to brown at all.

Take the roux off the burner and cool slightly (so will not splatter) when you add the mustard and Worcestershire sauce.  Whisk until smooth and then back on medium-low heat add the beer.

Now add the cream and whisk until the sauce thickens, this will take a couple minutes.  You don’t want this to boil, if it does just lower the heat.

Pull the sauce off the heat and slowly add the cheese.  It should melt easily, (if you need to you can throw the sauce back on the heat for a minute as you stir).  Set aside, keep warm. Season to taste.

Turn on your broiler or preheat the oven to 500°F (260° C). Toast the bread until crisp (to avoid sogginess once cheese is added). Put the bread on a parchment lined cookie sheet.  Pour the sauce over each piece.  Broil until browning slightly (1-2 minutes). Allow to cool slightly -so it can be handled- and serve to salivating dinner companions.

Don’t forget to drink the remaining beer 😉


Enjoy your Savvy Cool Curds!

Cheesin’s Greetings!

Posted by Vanessa

Thursday, December 22nd, 2016

Celebrating with Canadian cheese is one of the simplest ways I know to entertain during hectic holidays. Cheese is low maintenance and requires no time or fuss to prepare. It always presents well, but best of all, when chosen with care, is guaranteed to be the highlight of party conversations and special memories for years to come.  This month’s holiday issue of Savvy Cool Curds spotlights a selection of cheeses for easy entertaining.

2016 was another busy year for Canadian cheesemakers. With more events, competitions and awards, producers and tasty cheeses on the scene than ever, deciding on only a few will be the hardest chore you’ll have on your “to do” list.  Read on for holiday tips with Canadian Cheese and last minute gift ideas!

In your Savvy Cool Curds you will find…

…very special and hard-to-find artisan cheeses including:

Apprenti Sorcier 200g
Homecoming 200g
Milkhouse Tomme 200g
Muskoka Bliss 200g
Christmas Cheese Ball 200g


Looking for more awesome Canadian cheese for holiday entertaining?

Would you like more cheese from this month’s Savvy Cool Curds? Just call our Savvy Team & we’ll arrange a special shipment for you (if it is still available that is!).  Put us on speed dial – Savvy Cool Curds Hotline 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers!
Vanessa & the Savvy Team

  

Cheesin’s Greetings
by Vanessa Simmons, Cheese Sommelier

Entertaining with Canadian artisan cheese is the easiest whey to add a cheesy element to your holiday plans this festive season. Give cheese as a hostess gift or for that hard to buy for name on your list, introduce a cheese course to your holiday meal either as a stunning appetizer to kick things off or as a lazy finish, or pull together a quick wine & cheese tasting as a cocktail party substitute.  Here are some of my quick tips:

Top Tips for Entertaining

1) Think of your audience

Who are you entertaining and for how long?  Will a meal or other snacks be served? When in doubt choose small soft wheels of cheese (buy a few to have on hand, they make wonderful hostess gifts too).

2) Be a Savvy shopper

Buy from a reputable cheese shop as close as possible to your celebration. Ask for a fresh cut wedge. In Ottawa, look for artisan cheeses at Serious Cheese, The Piggy Market, Thyme & Again, The Red Apron, Jacobson’s Gourmet Concepts, the Ottawa Bagelshop and throughout Ontario at fine grocery stores such as Farm Boy.

2) Mix & mingle

Consider taste, style and texture or region, milk type (cow, sheep, goat, buffalo) or category  (fresh, soft, semi-soft, washed, firm, hard, blue).  3 to 5 cheeses display well on a board or serve one stellar cheese as an appetizer or dessert. Buying cheeses that look different offers visual appeal.  5-10gms/cheese/person is a good rule of thumb.

3) Serve with star treatment

Serve at room temperature.  Offer one knife per cheese. Don’t cut up small pieces in advance.  Use an interesting wooden board, cross cut log, plate, slate or marble tiles or tiered trays for visual appeal.  Keep it simple so the cheese will shine.

4) Compliment your cheese

Serve specialty breads, gourmet crackers, fresh seasonal or dried fruits, figs, dates, raw or toasted nuts, olives, caramelized or pickled onions or milder charcuterie items as accompaniments.

5) Add wine or craft beer

In general beers and white wines pair best and more often with a wider variety of cheeses. Remember balance is key. For help on selecting wines & craft beers give our experts a call 613-SAVVYCO (728-8926)

6) Talk it up

What do you see, smell and taste?  Share your experience. Compare notes.  Conversations around the cheese board create lasting memories of your event.  Cheese has evolved from being solely an ingredient to the focal point of a party, as it’s the perfect food to bring people together.

7) Take time to enjoy every nibble

Slow down and savor each morsel.  The holidays are a special time of year to make merry with friends, family (and cheese!).  Take a break from hosting to enjoy yourself and the company of your guests.

 

Cheese Tasting Notes

Below are Vanessa’s tasting notes and photos for each cheese in your Savvy Cool Curds, along with additional tidbits of interesting information, suggested food pairings & recipes to try too!

Apprenti Sorcier

Maggie Paradis of La Fromagerie Les Folies Bergères is the wizard behind Apprenti Sorcier (translated as “The Sorcerer’s Apprentice”), a soft, surface-ripened pasteurized mixed sheep and cow milk cheese sold in small wheels.

Tasting Notes: A thick, bright white bloomy rind and rich, runny, ivory paste produce wild mushroomy aromas mixed with buttery, finger-licking, salty flavours.

Suggested Pairing:  Have a loaf of crusty baguette on hand if your piece is ripe — you’ll need it to “mop up” until the cheese is all gone!  Top with chutneys, relishes, caramelized onions, cranberries, nuts, maple syrup or honey/rosemary for a quick appetizer.

Stonetown Cheese Homecoming

One of Ontario’s newest “cheeses on the scene”, Stonetown Cheese’s Homecoming is already making headlines as a finalist in the “Best New Cheese” category at the Canadian Cheese Awards and first prize at the Royal Agricultural Winter Fair recently. I love the quote on their website “Life is great, cheese makes it better”. We wholeheartedly agree!

Tasting Notes: Homecoming is a semi-soft, washed rind, Swiss alpine style farmstead cheese. Made with fresh unpasteurized Holstein milk it has mild earthy flavor profile.

Suggested Pairing: Great as snacking or grilled cheese, pair with unoaked Chardonnay or Semillon.

 

Milkhouse Tomme

The hardworking team of Cait and Kyle White from Smiths Falls makes Milkhouse Tomme lovingly from their own flock of British Milk Sheep. They are proud to have full traceability from animal to market of their milk and their cheese.

Tasting Notes: Milkhouse Tomme is a beautiful, rustic raw sheep milk cheese with a natural rind styled after French Tomme de Savoie.  It’s a tasty package of richness, with a dense interior texture and herbal and grassy notes on the nose and palate.

Suggested Pairing: Great paired with Sauvignon Blanc or oaky Chardonnay and dolloped with a stone fruit (peach, apricot) preserve.

 

Muskoka Bliss

Muskoka Bliss is a seasonal cow milk cheese from Stonetown Cheese in St. Mary’s, Ontario. Gorgeous on a cheese plate for holiday entertaining. 

Tasting Notes:  Muskoka Bliss comes in an attractive package of dark eggplant colored wax. On the inside find mild, buttery milky flavors with a hint of cranberry fruit. 

Suggested Pairing:  Pair with a light red (Gamay or Pinot Noir) and fruit/nut crackers.

 

Maggie’s Cheese Ball

Maggie Paradis of La Fromagerie Les Folies Bergères makes these rare, seasonal cheese balls once a year. They’re a guaranteed sell out but we managed to secure some for our coveted Savvy Cool Curds subscribers.

Tasting Notes:  Maggie’s cheese ball is a combination of both local cow and goat’s milk mixed with a variety of ingredients to add zing and extra flavor such as lemon juice and scallions all rolled in crushed pecans for a gorgeous finish.

Suggested Pairing:  Enjoy on it’s own (even by yourself without sharing!) with a hearty sourdough bread or Parisian baguette.  Pair with a Cabernet Sauvignon or local brew for extra enjoyment.  Or, do as I do, eat it right off the spoon – it doesn’t last long in my house!

NOTE: you may see a crease of blue on the inside of the packaging…don’t despair, this is not mould, rather it is the extra pieces of CFAI approved cellophane (aka Saran Wrap) crunched tightly into the vacuumed pack bag!

Recipes to enjoy with the featured cheeses

With Apprenti Sorcier…

Baked Brie with Caramelized Onions
Recipe adapted & Photo Credit: Epicurious

Ingredients

2 Tbsp. (1/4 stick) butter
8 cups sliced onions (about 4 large)
1 Tbsp. minced fresh thyme
4 garlic cloves, chopped
1/2 cup dry white wine
1 tsp. sugar
1 8-inch-diameter 32- to 36-ounce Brie
2 baguettes, sliced

Method

Melt butter in heavy very large skillet over medium-high heat. Add onions, sauté until just tender, about 6 minutes. Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, about 25 minutes. Add garlic and sautée 2 minutes. Add 1/4 cup wine; stir until almost all liquid evaporates, about 2 minutes. Sprinkle sugar over onions and sauté until soft and brown, about 10 minutes. Add remaining 1/4 cup wine; stir just until liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool. (Can be prepared 2 days ahead. Cover and refrigerate.)

Preheat oven to 350°F. Unwrap Brie and place on a shallow small round baking dish (for presentation). Cut away only top rind of cheese, leaving rind on sides and bottom intact. Return to dish, rind side down. Place dish on baking sheet. Top Brie evenly with onion mixture. Bake until cheese just melts, about 30 minutes. Transfer dish to a platter. Surround with baguette slices.

 

 

With Stonetown cheeses…

Cheese Fondue for Two
Recipe & Photo Credit: Stonetowncheese.com

Ingredients

a loaf of French Bread
1/2 clove of garlic
160 g Grand Trunk, grated
160 g Wildwood, grated
80 g Homecoming, grated
2 tsp. cornstarch

Method

Cut French bread into 1″ cubes and set the table before you start heading the fondue.

Rub the caquelon (fondue pan) with half a clove of garlic, cut into small pieces and leave in the caquelon (fondue pan).

Mix Grand Trunk, Wildwood and Homecoming with cornstarch in caquelon (fondue pan), add wine and lemon juice.

With constant stirring, heat up until the cheese is melted and creamy. Add kirsch brandy (optional), season with pepper and nutmeg to taste.

Place the caquelon (fondue pan) over a small spirit burner to keep the fondue at boiling point.

Dip the bite size, cubed French bread into the fondue using a long handled fork.

Stir the fondue every time you dunk a piece of break so the fondue does not burn to the bottom of the caquelon (fondue pan).

 

With Milkhouse Tomme…

Tartiflette
Recipe & Photo Credit: Laura Robin – The Ottawa Citizen

Ingredients

6 medium potatoes
2 large red onions
2 to 4 cloves garlic
Dash olive oil
½ lb. bacon or pancetta
Dash Sherry or white wine (optional)
5 to 8 oz. Milkhouse Tomme, cut into small cubes
3 Tbsp. butter
3 Tbsp. flour
2 cups milk
1 cup 18% (half-and-half or light) cream
Salt and pepper to taste

Method

Preheat oven to 350 F (180 C). Slice potatoes 1/4-inch (1-cm thick) and cook in boiling, salted water about 10 minutes or until al dente. Drain, set aside.

Slice the red onions 1/4-inch (1-cm) thick, lengthwise, from the root to the tip, and fry with chopped garlic and a dash of olive oil over medium heat until soft.

Roughly chop bacon or pancetta and add to pan with onions and garlic. Add a dash of sherry or white wine and scrape to deglaze pan. Simmer until bacon is cooked and onions are caramelized.

Layer half the sliced potatoes in a buttered 9-by-13-inch (23-by-35-cm) glass baking dish. Sprinkle half of the bacon-and-onion mixture over. Repeat both layers. Sprinkle cubed Tomme on top.

In a saucepan over medium heat, melt butter. Add flour, mix, and cook briefly, then gradually stir in milk and cream. Cook, stirring, until mixtures thickens and almost boils. Add salt and pepper to taste. Pour sauce over potatoes and cheese in dish.

Bake uncovered on the middle rack of oven for 25 minutes, or until cheese is puffy and slightly golden and sauce is bubbling.

 

With Muskoka Bliss…

Brie, Cranberry and Pancetta Phyllo Bites
Recipe & Photo Credit: Popsugar.com

Ingredients

Coconut oil spray
1/2 pound pancetta, finely diced
1 roll of phyllo sheets, defrosted
1-pint cranberries
1/4-cup water
1/3-cup sugar
Pinch of cayenne pepper
5 ounces brie (substitute Muskoka Bliss)

Method

Preheat oven to 375°F. Grease three mini muffin tins with cooking spray. Cook pancetta until crisp.

Place one piece of phyllo dough on a flat surface. Spray with coconut oil. Place another sheet on top; repeat four more times for a total of six sheets. Spray top piece of dough with coconut oil. Using a pizza wheel, cut dough into 3-inch squares. Tuck into mini muffin tins. Repeat two more times until you have 36 shells.

Bake for 3-5 minutes or until golden brown and crisp. Reduce heat in oven down to 300°F.

For the cranberries: Place cranberries, water, sugar and pinch of cayenne in a small saucepan. Bring to a boil and then reduce to a simmer until the berries are reduced, about 10 minutes. Set aside.

Divide cheese into 36 even pieces. Place in bottom of each shell. Top with a little bit of cranberry sauce. Pop into the oven for five minutes or until cheese has melted.

Sprinkle with crispy pancetta.

 

Last Minute Cheese-y Gifts…

With only a few sleeps until Christmas, here are some easy ways to take care of those last minute presents for the “nice” cheese lovers on your list dreaming of a cheesey Christmas!

Personal-sized Raclette or fondue for two

A gift card from a local cheese monger or fine food shop

A selection of hand crafted jams, chutneys, jellies, preserves or charcuterie

A chunk of natural honeycomb to enjoy with Canadian cheese

Canadian Cheese A Guide by Kathy Guidi

A subscription to Savvy Cool Curdsof course!

A gift certificate to a Savvy Event to discover craft beers, artisan wines and Canadian cheese

Tickets to the Great Canadian Cheese Festival, Picton, June 3 & 4th, 2017, Canada’s biggest cheese show

A set of cheese knives

A handmade cutting board or live edge boards for serving

A Cheese Sommelier hosted in-home cheese tasting experience – call us on 613-SAVVYCO to get started!

A “cheesemaker for a day” experience at a local producer

A cheese journal to track tasting notes and favourites

Cheese paper for storing Canadian cheese

Local craft beer, artisan wine to go with cheese

 

Enjoy your Savvy Cool Curds!

Gotta give these gifts!

Posted by Debbie

Tuesday, December 13th, 2016

I visited ‘the mall’ in hopes that I would find a long list of ‘must buy’ gifts for this article. After 2 fruitless hours, I am back at my screen now shopping online. What to get? What to give? This is the never ending question as the holiday season ramps up. Is it getting harder to find a gift for those hard-to-buy-for-people on your list? I agree!

Drumroll please…here are my top gifts for 2016. Hopefully by the time you read this they are not all sold out!

 

For the Foodie…

GIFT IDEA: Spice of the Month Club

spice-clubThe brainchild of Jodi Samis, owner of Cardamon and Cloves mails to you on the 15th of each month an assortment of three different freshly ground spice blends along with recipes using each spice. Each package includes recipes for the featured spices. Three month subscription ($8 per month), six months ($7.50 per month) and 12 months ($7 per month). http://cardamomandcloves.com/monthly-spice-subscription

 

ottawa-cooksFor the Cook…

GIFT IDEA: Ottawa Cooks

They may already have stacks of cookbooks, but the hottest new cookbook in town is Ottawa Cooks written by food writer and restaurant critic Ann DesBrisay. This stunning cookbook is a testament that Ottawa has talented chefs with varying styles of cuisine. Each of the 41 chefs provided two recipes that have been tested by Ann, her sisters and friends in their home kitchen to make sure that all secrets have been revealed.

This book is worth picking up to see how Supply & Demand Food & Raw Bar makes their famous Kale Salad that I always order! Purchase at the featured restaurants, book shops and online.

 

scotchFor any Whisky Lover …

GIFT IDEA: Lagavulin 8 year old Single Malt

To commemorate its 200th anniversary, Lagavulin has released a limited edition 8 year old single malt. Never been done before – look for it at the LCBO $99 for 750mL bottle.

This just-released whisky commemorates Alfred Barnard, the first ever whisky journalist back in the late 1800s. The lore is that he sampled an 8 year old Lagavulin during a visit to Islay, Scotland. He described it as ‘exceptionally fine’ and went on the declare Lagavulin to be ‘one of the rare distilleries that could produce single malt of quality.’

Remarkably a pale colour with easy drinking personality, soothing texture and well balanced. A combination of apricot with smoke, then hints of dark chocolate, mint & sea salt with each sip. Dry & light, it is a whisky that any beginner or collector would enjoy to receive as a gift under the tree.

 

december-vintagesFor the Wine Lover …

GIFT IDEA: Assortment of Sommelier taste tested wines.

The LCBO stocks their shelves extra high during the holiday season. Mesmerized by all of the bottles, it is far too easy to pick up a pre-made gift pack. Instead, buy wines recommended in our If I had a $100, I would buy at Vintages’ blog. This shopping list has our Savvy Sommeliers’ top picks after tasting countless bottles before they go on the shelves in Vintages. Grab a basket, cool tote or a wooden crate and pack up your picks. TIP: periodically Vintages has used wooden crates at the cash for $5 (that will be donated to a local charity).

The latest list of our top picks is at savvycompany.ca/category/if-i-only-had-100/

 

savvy_coolcurds_ColourFor the Cheese Lover…

GIFT IDEA: Cheese of the Month Club

This is a gift that is guaranteed to bring a smile to their face. Like wine and beer clubs, the monthly deliveries contain chunks, wedges and rounds of artisan cheeses that are not readily available at grocery stores. There are two cheese clubs to consider:

Jacobson’s Fine Foods features cheeses from around the world and delivers them to homes in Ottawa. www.jacobsons.ca/products/cheese-of-the-month Subscription is $60 per month plus delivery

Savvy Cool Curds offers monthly subscriptions or one-off shipments containing a variety of Canadian artisan cheeses. To be delivered to a home or work address across Canada. www.savvycoolcurds.ca  Holiday subscription special $55 per month plus delivery

 

For the Entire Family…

GIFT IDEA: Museum Membership

experimental-farm

Did you know that Ottawa has a museum all about food? Located on the Experimental Farm, the Canada Agriculture and Food Museum has neat exhibits, special events and family activities year round. In November they are hosting “For the Love of Cheese” with special programming for all ages. In addition, food themed events and exhibits include Baconpalooza, Taking Care of Beesness, A Piece of Cake & Food Preservation an countless hands on kids weekend programs, this museum is one of the city’s best kept secrets. Family membership starts at $90 & includes membership to Canada Science & Technology Museum as well as Canada Aviation & Space Museum!

 

Now let’s get shopping.
Happy Holidays from all of us at Savvy Company!

 

This article appears in the November – December 2016 issue of Ottawa Life Magazine

 

Where Vanessa fell in love with artisan cheese….

Posted by Vanessa

Monday, November 28th, 2016

This month’s Savvy Cool Curds pays homage to my longtime cheesy friend, advisor and “mentor” Margaret Peters Morris, owner and cheesemaker of Glengarry Fine Cheese.  Located North of the 401 near Cornwall, Margaret & her team are a well-oiled machine, making delicious cheeses from the fresh milk of their Holsteins raised on the family farm across the street. Margaret is famous in North America, not only for her award-winning cheeses but also as an advisor to many budding cheesemakers, as well as an industry “go to” for cheesemaking equipment and supplies.

In your Savvy Cool Curds you will find…

… Very special and hard-to-find artisan cheeses including:
-Goat Gouda 200g
-Fleur en Lait 200g
-Lankaaster 200gglengarry-logo
-Nevis 250g
-Celtic Blue Reserve 200g 

Looking for more great Glengarry Fine Cheese?

Would you like more cheese from this month’s Savvy Cool Curds? Just call our Savvy Team & we’ll arrange a special shipment for you (if it is still available that is!). Put us on speed dial – Savvy Cool Curds Hotline 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers!
Vanessa & the Savvy Team

Photos by Vanessa or Glengarry Fine Cheese unless noted. 

 

Introducing…
Glengarry Fine Cheese
by Vanessa Simmons, Cheese Sommelier

 

Margaret Peters Morris was one of the first cheesemakers I met as I discovered the awesome world of Canadian cheese nearly ten years ago. Glengarry held one of the only short cheesemaking courses in the area at a time when I was full of cheesy questions, eager to learn and anxious to get my hands on anything curd related! Her class was an eye opener and put to practice many of the concepts I had read & learned about (adding culture, cutting curd, draining whey) in my Canadian Artisan Cheese class at the time.

Margaret & fellow cheesemaker Wilma Klein-Swormink are well respected and truly lead what is an industry still in a young stage, especially in Ontario.  Canada needs more cheesemakers like Margaret who are vocal about competing on a world stage with our artisan cheese industry in a fragile state as the recent tabling of the EU free trade agreement that allows full & free access for the flood of European cheeses into the Canadian market.  Margaret has always pioneered the industry and rallied others, sharing her insights, thoughts & strategies on marketing and quality cheese production for how Canadian artisan cheesemakers can ensure success despite the challenging times that lay ahead.

 

An Award-Winning Legacy

Glengarry’s cheeses are a showcase provincial offering performing, competing, winning & being recognized on the world cheese stage at prestigious competitions such as the Canadian Cheese Grand Prix, the Canadian Cheese Awards, The American Cheese Society Competition, the Royal Winter Fair, and the Global Cheese Awards.

Margaret is a leader, literally leading and paving the “whey” for new ideas, processes, production methods & products.  She’s innovating and experimenting with new styles of cheese, or cheeses of varying milk types, pushing the envelope and constantly striving to improve, working towards the perfect product of best flavour, consistency and quality, to delight the consumer and her many fans.

 

Standing Out Among The Crowd

Canada alone has hundreds of cheeses.  Few stand out from the crowd, but each and every cheese from Glengarry has its own distinct character.

For example Celtic Blue (you have a piece in your parcel) is a made for the masses that either love, or want to ventureglengarry-team-picture to try a blue cheese.  It’s creamy goodness, with gaining boldness with age. As an educator, I am constantly striving to raise the awareness of our local artisan cheeses.  Celtic Blue is consistently my “go to” cheese when teaching about blues…. and has the highest rate of conversion in turning a non blue-cheese lover into a forever blue-cheese fan!

Lankaaster & Lankaaster Aged count among my top picks, personally and professionally. While many gouda-style cheeses are made, few are memorable & have a following like the Lankaaster cheeses for their buttery goodness as both a great snacking and cooking cheeses for all ages. For the first time ever, an Ontario cheese, Lankaaster Aged, took home best cheese in the world at the Global Cheese Awards, proving Canada has artisan products that rival and stack up to, and surpass any in Europe or worldwide.

With plans to double the current forty tonne of amazing Canadian cheese they make over the next few years, cheese lovers need not ever worry of a shortage of Glengarry Fine Cheese. If you’ve never tried them, dive into your Savvy Cool Curds immediately and you’ll understand what I’m talking about.

 

 

-Cheese Tasting Notes-

Below are Vanessa’s tasting notes and photos for each cheese in your Savvy Cool Curds, along with additional tidbits of interesting information, suggested food pairings & recipes to try too!

 

goat-goudaGoat Gouda

Lovingly cared for, combined with the talent of Glengarry Fine Cheese’s team of expert cheesemakers – Gouda from goat’s milk gives a surprising twist on this cheese classic. Small wedges are perfect for your holiday entertaining! Can you say grilled cheese?

 Tasting Notes: Firm & moist when young, drying with age this Gouda shows ivory white paste protected by a wax exterior.  The paste is opaque with small pinholes & chalky texture, pleasant aromas, and a savory, yet clean flavor finishing with a tang. You can taste the difference quality milk makes.

Suggested Pairing: Cranberries come to mind as the perfect pair to Goat Gouda, spicy cranberry jam or dried cranberries in grilled cheese as a sweet surprise. Enjoy with an Ontario Pinot Gris.

Fleur en Lait

fleur-de-lait

Fleur en Lait is produced from milk from Ayershire cows that graze on the cheese factory site grounds and is styled after popular Trappist St. Paulin cheese, aged for 3-4 months.

 Tasting Notes: An apricot-hued washed-rind covers Fleur en Lait’s pale gold smooth, silky, semi-firm open interior paste (cheesespeak for the inside of the cheese with small holes throughout). Aromas are pungent & wildly grassy as if you’re standing in the middle of a farmer’s field with the sun shining on your face.  Complimentary rich flavors are an expression of summer milk, with nut, fruity, and grassy characteristics layered over a slathering of butter.

 Suggested Pairing: I love Fleur en Lait as a grating cheese for anything – in omelettes, any type of potato recipe, to top savoury soups. A dollop of peach jam or apricot chutney on buttery crackers makes for bold bites.

 

lankasterrLankaaster

The town of Lancaster, ON crossed with “kaas”, the Dutch word for cheese were the inspiration for this crowd-pleasing Gouda-style cheese. Available in traditional (pictured), aged, extra aged, tasty herb flavors (Italian Blend, Chive, Cumin, Peppercorn). Multi-award winner recognized yearly by The Royal Winter Fair, British Empire Cheese show, Canadian Cheese Grand Prix and Global Cheese Awards.

Tasting Notes: This firm to hard cow’s milk cheeses comes shaped in a loaf, covered in a waxy rind is a Gouda-style after Dutch farmstead cheese.  Lankaaster is a rich, dense cheese, with barny aromas, buttery & slightly nutty flavor with a mild fruity tang & more crumbly texture, deeper butterscotch coloring and enhanced robust flavor as it ages.

Suggested Pairing: Great melted on open-faced sandwiches, or to finish off your favorite pasta dish under the broiler. Perfect as a lunchbox snack, or pre-meal nibble with a toasty, oaky Ontario Chardonnay.

nevisNevis

Nevis as one of the newer cheeses offered by Glengarry Fine Cheese, has already made a name for itself as a finalist in the washed rind cheese category at the first Canadian Cheese Awards in 2014.

 Tasting Notes:  Nevis comes in a larger format wheel as a washed rind cow milk cheese. A dark gold basket weave exterior compliments a golden straw interior which cheddar-like in texture. Nevis is all buttery goodness with a tangy finish.

 Suggested Pairing: Enjoy with a robust red wine: a Cabernet Sauvignon or Cabernet Franc and a roaring fire.


celtic-blue-reserveCeltic Blue Reserve

Not your average blue! Celtic Blue Reserve won highest accolades at The American Cheese Society Awards, winning Best of Show over 1700 other cheeses in 2015.

Tasting Notes:  A soft, creamy, approachable cow’s milk blue cheese with a grooved hand brushed natural rind. Inside a pretty pale ivory paste shows delicate greenish/blue veining running vertically closer to the center of the cheese. Notice grassy, milky, and buttery aromas with a slight saltiness & milder piquant taste. A good choice for those not all that crazy about blue cheese! Celtic Blue Reserve has extra cream & butterfat giving it a extra sinful richness.

 Suggested Pairing: As the temperature drops I think of classic pairings of Canadian Port with this blue, yet the salty yet creamy texture mingles well with Ice Cider or Sparkling Ice Cider for easy holiday entertaining.

 

 –Recipes to enjoy with the featured cheeses- 

 

with-fleur-en-lait-caramelized-onion-mushroom-and-bacon-soup

With Fleur en Lait …

Caramelized Onion, Mushroom & Bacon Soup

Recipe & Photo Credit: CBC.ca – Sheila Whyte Thyme & Again
Ingredients

 2 medium-sized onions (sliced thin) from Acorn Creek Garden Farm in Carp, Ont.
2 cloves garlic (sliced thin)
1 litre canned diced tomato
8 large mushrooms (sliced) from Champignons Le Coprin in Farrellton, QC
1 oz. brandy
2 tsp. chopped thyme
2 tsp. chopped parsley
1/4 cup shredded cheese from Glengarry Fleur en Lait & Goat Cheddar (or substitute Glengarry Goat Gouda)
1 cup croutons
6 slices cooked bacon (crumbled) from Seed to Sausage in Tichborne, ON
1 Tbsp. olive oil
1/8 tsp. crushed chili flakes
4 L water or vegetable stock

Method

Caramelize onions in large sauce pot with thyme, chili flakes and a pinch of salt.

Add garlic and mushrooms and continue to cook until mushrooms are soft.

Add brandy and cook until liquid is reduced.

Add water/stock and tomatoes, bring to a boil and reduce heat and simmer for up to an hour.

Season with salt and pepper and then add parsley.

Serve in bowl and garnish with croutons, bacon and cheese.

 

With Goat Gouda…                    

Grilled Ham, Cheese and Pickle Sandwiches

Recipe & Photo Credit: Epicurious.com

Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

with-goat-gouda-grilled-ham-cheese-and-pickle-sandwiches

8 slices sourdough or white bread
1/4 cup mayonnaise
1 1/2 cups grated mozzarella (substitute Nevis)
1 1/2 cups grated Gruyère (substitute Lankaaster)
1/2 cup grated aged goat cheese (such as Glengarry Goat Gouda)
3/4 cup Bread-and-Butter Pickles
3 oz. thinly sliced prosciutto
6 Tbsp. (3/4 stick) unsalted butter

Method

Smear both sides of bread slices with mayonnaise. Combine cheeses in a bowl.

Sprinkle 4 slices bread with half of cheese mixture, dividing equally. Top each with 3-4 pickles. Divide prosciutto among sandwiches; top with remaining cheese. Cover with remaining bread.

Melt 2 tablespoons butter in each of 2 large heavy skillets over medium-low heat. Add 2 sandwiches to each skillet and cook until bread is golden, 9-10 minutes.

Add 1 tablespoon butter to each skillet, flip sandwiches, and cook until bread is golden and cheese is melted, 9-10 minutes longer.

 

With Lankaaster…

Canadian Gouda & Leek Potage

Recipe & Photo Credit: Allyouneedischeese

Prep Time:  20 minutes
Cook Time:  25 minutes

Ingredients

with-lankaaster-canadian-gouda-and-leek-potage

1/4-cup butter
2 cups thinly sliced leeks, (white part only)
1 cup sliced mushrooms
1 large onion, halved, sliced
1 clove garlic, minced
1/4 cup all-purpose flour
2 1/4 cups chicken broth or beef broth
2 1/2 cups water
6 slices rye bread, toasted, cut in thirds
2 cups grated Canadian Gouda* (Lankaaster) cheese

Method

Melt butter in large saucepan; sautée leeks, mushrooms, onions and garlic over medium-high heat, 5 minutes or until soft. Remove from heat; blend in flour.

Gradually stir in broth and water. Bring to boil over high heat. Reduce heat and simmer, covered, 15 minutes or until vegetables are tender.

Transfer soup, in batches, to blender or food processor; puree until vegetables are finely chopped. Add salt and pepper to taste. Ladle soup into 6 ovenproof soup bowls. Top each with three pieces of toast and about 1/3 cup (80 mL) Canadian Gouda cheese.

Broil until cheese is melted and slightly browned, about 4 minutes.

With Nevis…

Herb & Cheese Waffles 

Recipe & Photo Credit: Thegreatwaterway.com

Prep Time:  10 minutes
Cook Time:  5 minutes

Ingredients

with-nevis-herb-and-cheese-waffles-with-glengarry-fine-cheese

1 cup all-purpose flour, spooned and leveled
1 Tbsp. sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. pepper
1 cup milk
2 large eggs
4 Tbsp. unsalted butter, melted
1 cup of grated cheese (use Glengarry Fine Cheeses – Lancaster, Nevis and Fleur en Lait)
1/2 cup of chopped herbs such as parsley and/or basil

 

Method

Preheat the waffle iron according to the manufacturer’s directions.

In a large bowl, whisk flour, sugar, baking powder, salt and pepper. Set aside.

In another bowl, whisk milk and eggs; pour over flour mixture and stir gently to combine. Gently whisk in butter and stir in herbs and grated cheese. Don’t over mix.

Following manufacturer’s directions, cook the waffles until deep brown and crisp.

For standard waffle irons, pour 1/2 – 1 cup of batter into the center of the iron, allowing the batter to spread evenly across the iron. Waffle will cook in about 5 minutes or until steam stops escaping. Make sure waffles are crispy. 

 

With Celtic Blue Reserve …

Holiday Salad with Blue Cheese Truffles

Recipe & Photo Credit: Allyouneedischeese

Prep Time:  25 minutes
Cook Time:  0 minutes

Ingredients

with-celtic-blue-reserve-holiday-salad-with-blue-cheese-truffles

3 Tbsp. cider vinegar
3 Tbsp. apple juice
2 Tbsp. walnut oil or olive oil
Salt and pepper, to taste
A pinch of sugar
6 oz. Canadian Blue cheese (Celtic Blue Reserve, rind removed)
2 Tbsp. finely chopped toasted walnuts
2 medium tart green apples
10 cups cut-up salad greens
Sweetened dried cranberries (optional)

Method

Combine vinegar, apple juice and oil in a small bowl. Whisk together thoroughly. Add salt, pepper and a little sugar to taste. Set dressing aside.

 

Cheese Truffles

Crumble Canadian Blue cheese into a medium bowl. Shape into 18 balls, about 1 inch (2.5 cm) in diameter. Roll balls in chopped walnuts to form truffles. Thread 3 balls onto each of 6 wooden skewers.

Core and thinly slice apples. Combine with salad greens in a large bowl and toss with dressing.

Divide salad among 6 chilled plates, top with a skewer of Cheese truffles and garnish with sweetened dried cranberries, if desired.

 

Variation: Replace walnuts with finely chopped toasted pecans and apples with firm ripe pears.

Tip: To serve Cheese Truffles as a hors-d’oeuvre, place each one in a small fluted paper cup. Garnish with sweet pepper or fresh herbs and place on a cheese tray. Cheese Truffles can be prepared ahead and stored in the refrigerator for up to 2 days before serving. Remove from the fridge 1/2 hour before serving and roll in chopped nuts.

 

Enjoy your Savvy Cool Curds!

Cheese made in church in rural Quebec

Posted by Vanessa

Thursday, October 20th, 2016

We are non-stop! Celebrating excellence in Canadian cheesemaking that is.  This month we are shining the spotlight on Fromagerie du Presbytère cheeses and its cheesemaker Jean Morin, most celebrated of all in Quebec. Zealously dedicated to his craft, the Canadian artisan cheese industry and his community, Jean’s “joie de vivre” attitude towards cheesemaking and life knows no limits. It’s apparent at every turn – through his vision for and preservation of the tiny community of Sainte-Elizabeth-de-Warwick where he is deeply rooted, his support of Canadian cheesemakers and growing the industry and in his ever-expanding list of complex and flavorful award-winning cheeses.

In your Savvy Cool Curds you will find…

savvy_coolcurds_Colour… Very special and hard-to-find artisan cheeses including:

  • Brie Paysan 200g
  • Laliberté 200g
  • Louis D’or 250g
  • Blue D’Elizabeth 200g

Craving more of Jean’s famous cow milk cheeses

Would you like more cheese from this month’s Savvy Cool Curds? Just call our Savvy Team & we’ll arrange a special shipment for you (if it is still available that is!). Put us on speed dial – Savvy Cool Curds Hotline 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers! – Vanessa & the Savvy Team

 

Introducing…

Fromagerie du Presbytère

by Vanessa Simmons, Cheese Sommelier

Crisp autumn leaves crunch underfoot as cheesemaker Jean Morin greets me on the Fromagerie lawn with his characteristic Cheshire cat grin “Allo Vanessa”. Along with this welcoming smile, he greets me with a warm baguette right from the oven under his arm, a block of his freshly churned heavenly butter and glass of local red wine.

cheese-house4th generation family run Fromagerie du Presbytère, in Québec’s central region, is named for the small, restored 1930’s rectory that houses the cheese factory in the tiny village of Sainte-Elizabeth-de-Warwick, including a new expansion, which converted the historic church next door into ripening rooms while preserving it’s integrity and purpose.

 

A Community Hub

Jean Morin (in photo below) is always excited to talk cheese with an incredible level of passion for his craft that translates directly to his products. “The secret to exceptional cheesemaking is happy, healthy, animals” he says.

The over 700,000 or so liters of raw, organic Jersey and Holstein cow milk used annually in cheesemaking comes from the 475-acre neighboring homestead and family run, Louis D’Or Farm, located directly across and down the street.

The conversion of the old rectory years ago and now church has brought life into the region as both a social and economic hub and landmark. Jean’s famous Fromage Fridays happen from early May to mid October where the town comes alive, joining together in the spirit of community with up to 5,000 people convening on the front lawn at times to eat, drink and be merry in celebration for fundraisers, or simply to connect with their neighbors. Always the life of any party, Jean makes his rounds with a wedge of Louis D’or in hand, shaving off snacks as he mixes and mingles welcoming guests.

 

Visionary Innovation

cool-curds-oct-2The rectory is the heart of the Fromagerie, which employs a staff of 15, providing offices, retail space, the make rooms for cheese production as well as aging facilities for soft (Champayeur, Laliberté and Brie Paysan) and blue cheeses (Blue D’Élizabeth).

In December 2015 local dignitaries cut the ribbon for the opening of Jean’s new aging room, housed in the cathedral next door. The $1 million investment gives the church a second life, converting it to aging rooms for washed rind cheeses, Louis D’or (it can hold up to 3000 40 kg wheels of Louis D’or) and Le Religieuse, a Raclette-style cheese, a second story event space for 150 people Jean had a small chapel re-installed, visible over the balcony from above as a community gesture to use for special occasions.

Upon entering the church, guests can see the golden wheels of Louis D’or in the aging room through charming cathedral windows and watch “Pat” at work. Pat is a new addition to the fromagerie. It’s European-built robot, unique in North America that does the work of flipping and brushing the giant wheels of cheese, allowing for more consistent product and Jean to spend more time focusing on developing new cheeses. Special lighting is installed in the aging room floor to allow Jean to “see” ripening in action as the mold develops on the cheese. Visit the Savvy Cool Curds Facebook page to see my photos of this outstanding operation.

Jean is doing his part to help Quebec, and Canada stay competitive in the wake of a soon to come flood of European cheeses. If you’re traveling to Montreal, carve out some extra time to stop by for visit with Jean & a bag of fresh curd. Whether at the factory or at the Great Canadian Cheese Festival in the summer, be sure to try his complex rare 2 year Louis D’or – he always has some hiding close on hand


– Cheese Tasting Notes –

 

Below are Vanessa’s tasting notes and photos for each cheese in your Savvy Cool Curds, along with additional tidbits of interesting information, suggested food pairings & recipes to try too!

Brie Paysan

brie-paysan

Brie Paysan is one of the most unique brie-style cheeses in Canada while little known. Small format wheels pack a surprise flavor punch, especially when fully ripe. Look for the interior to be runny/oozey for the best experience (shown in picture is a young Brie Paysan).

 Tasting Notes: Rustic best describes this soft, surface-ripened pasteurized, organic, cow milk brie-style cheese. The thin, slightly dry, uneven, white bloomy rind encases a creamy, dense ivory, cheesecake-like paste when young, turning lusciously silky soft with a few weeks of extra aging. Big “barny” and fungal aromas give way to long lingering milky, buttery, and distinctly vegetal flavors (can you detect mushroom? cabbage?). 

Suggested Pairing: Brie Paysan has amazing melting abilities, add a slice or two to grilled cheese, top quiche or soufflés, pair with rustic local cured sausage (Seed to Sausage Saucisson Sec comes to mind). A wedge or two is all you need to compliment a local Chardonnay or Pinot Noir.

 

Laliberté

la-libertieNamed after a local Ste. Elizabeth de Warwick sculptor, Laliberté has won numerous awards as a category winner of Selection Caseus. In 2015, this spectacular cheese beat out 268 entries to be named the Grand Champion of the Canadian Cheese Grand Prix.

 Tasting Notes Pure luxury best describes this soft, surface-ripened triple cream cow milk cheese.  A delicate, tender, white, velvety, dewy rind encases a creamy yet silky, dense, cheesecake-like ivory paste.  Fungal aromas lead to sweet, milky, buttery, mushroomy and sweet cream flavors with an underlying hint of salt that dissolve in your mouth leaving you licking your fingers and going back for more.

 Suggested Pairing: One of my favourite pairings with Laliberté a tart jam such as sour cherry or local dessert guru Michael Dolce’s Spicy Cranberry jam. Local sparkling wine or Rosé bubbles are a lovely companion to enjoy this exquisite triple cream cheese with.

 

Louis D’orlouis-dor

Louis D’Or, a French-style alpine cheese has been making headlines as one of Canada’s most famous Quebec cheeses since 2010 taking home top honors over many years at The Canadian Cheese Grand Prix, The American Cheese Society Competition, The Canadian Cheese Awards, The Royal Winter Fair, and Selection Caseus.

Tasting Notes Made in monster-sized 40-kilogram wheels this washed-rind raw cow milk cheese is cooked, pressed and aged for nine to twenty-four months with extra care taken during the ripening process.  Resulting is a smooth, rich-textured paste encased in an antique gold, amber-colored rind.  Aromas range from butter to onion and ripe pineapple. A complex mix of sweet, salty and dominant nutty, meaty flavors finish with a tingle at the back of the palate that lingers thanks to raw milk.

Suggested Pairing: Louis D’or grates & melts down perfectly in a fondue for two, adored alongside a robust, spicy red wine and your favourite someone.

 

Bleu D’Élizabeth

bleu-elizabethAs the temperature falls, I prefer cozy evenings indoors, among crackling fires, big spicy red wines, and slow cooked comfort food.  And to go with them, the perfect cooler weather curd: our famous, nationally celebrated, Bleu D’Élizabeth.

 Tasting Notes:  This beautiful, semi-soft, raw organic cow milk blue cheese has a natural rind with spots the color of dark clay.  The creamy, silky, melt-in-your mouth paste (inside of the cheese) is speckled with blue and blue-green veins throughout from the presence of Penicillium Roqueforti (it’s the bacterial culture that makes a blue cheese turn blue).  Bleu D’Élizabeth is rich in flavor, with a fermented quality to it lending hints of sweetness and spice, without being overbearingly salty.

 Suggested Pairing: Cold Canadian nights call for this hearty blue on your cheese board, either shining on its own, or playing a starring role as your dessert plate, joined by your favorite local Ontario ice wine, Quebec iced cider or Ontario port, like Van Alstine Red, Canada’s first ever port from Karlo Estates. Bleu D’Élizabeth is versatile enough to add a little sizzle to the last of the season BBQ steaks, to melt over savory desserts or baked potatoes, or to crumble in gratin vegetable dishes.

 

-Recipes to enjoy with the featured cheeses-

With Brie Paysan…
Brie, Mushroom & Rosemary Pastries

Recipe & Photo Credit: Dairygoodness.ca
Prep Time:  15 minutes
Cook Time:  30 minutes

brie-paysan-recipeIngredients

 2 Tbsp. (30 mL) unsalted butter
3 cups (750 mL) mushrooms, sliced
1/3 cup (75 mL) white wine
Salt and freshly ground pepper
8 phyllo dough sheets
1 tsp. (5 mL) fresh or dried rosemary
3 Tbsp. (45 mL) unsalted butter, melted
5 oz. (150 g) Brie Paysan, cut into 8 slices

Method

Preheat oven to 400oF (200oC).

In a skillet, melt butter over medium-high heat and sauté mushrooms. Deglaze the pan with wine and let liquid reduce until almost dry.

Season with salt and pepper and add rosemary; let cool.

Brush phyllo dough sheets with melted butter and fold each in half.

Place a slice of Brie horizontally at one end of each phyllo dough rectangle.

Top Brie with mushroom mixture.

Fold in each side of the phyllo dough over the filling and roll up. 8. Repeat with the remaining phyllo dough sheets.

Place on a parchment-lined baking sheet and brush tops with a bit of melted butter.

Bake in the oven for 15 minutes or just until pastries are golden brown. Serve as an appetizer.

 

 

With Laliberté…
Cherry Tomato Pie

Recipe & Photo Credit: Ourcheeses.com
Laliberté substituted into this recipe is heavenly!

Prep Time: 15 minutes
Cook Time: 35 minutes

la-liberite-recipeIngredients

1 homemade or store bought piecrust
¾ cup milk
¾ cup 35% cream
3 eggs
1 Tbsp. flat parsley
5-½ oz. Laliberté cheese
6 cherry tomatoes of different colors, halved

 Method

Preheat a homemade or store-bought piecrust at 350°F (180°C) for 10 to 12 minutes.

In the meantime, mix 185 ml (¾ cup) of milk, 175 ml (¾ cup) of 35% cream, 3 eggs and 15 ml (1 tbsp.) of flat parsley in a bowl.

Sprinkle with 150 g (5 ½ oz.) of Laliberté cheese cut into pieces.

Pour the egg mix into the crust; add 5 or 6 cherry tomatoes of different colors.

Bake the quiche for 30 to 35 minutes.

 

With Louis D’or…
Louis D’or Gnocchi with Seasonal Vegetables & Walnuts

Recipe & Photo Credit: Ourcheeses.com

Prep Time:  20 minutes
Cook Time:  10 minutes

 louis-dor-wheelIngredients

Gnocchi                                  

10 oz. Louis D’or cheese, grated and having sat at room temperature for at least one half hour
2 eggs
1 egg yolk
3.5 oz all-purpose flour
½ oz coriander, chives and parsley, chopped
Salt and pepper
1 tsp canola oil

Vegetables

1 large Chioggia beet (striped inside)
2 carrots
1 leek, white portion
1 Spanish onion
2 Tbsp canola oil
handful of walnuts, coarsely chopped

Seasoning

½ oz garlic
½ oz coriander
1 Tbsp Canola Oil
Salt and freshly ground pepper

Method

Gnocchi

Place 250g of room-temperature cheese in the blender with the eggs and additional egg yolk. Fold in the flour.

Add half of the coriander, chives and parsley, and salt and pepper. Blend well.

Roll out the dough on a floured surface and cut it into small sections.

While the gnocchi are being prepared, cook the beet in a small saucepan with salted water until it can be cut easily with a knife. Let cool.

Boil salted water in a saucepan and add the gnocchi. Boil until they float (about two minutes). Let them cool in a dish with 2 ml (1/2 tsp.) canola oil. Set aside.

Vegetables

Finely slice the vegetables and sauté them in a skillet with canola oil.

In another skillet, brown the gnocchi and add the seasoning mixture.

Seasoning

Mince the garlic and coriander, and mix with the oil to form a paste. Season with salt and pepper and set aside.

Mix the gnocchi with the vegetables. Add the walnuts and the remaining coriander, chives and parsley.

Season with salt and pepper.

Serve in a deep bowl with the remaining 30 g (1 oz.) of grated cheese.

  


With Bleu D’Élizabeth…
Crème Brulée with Figs & Port Wine Caramel

Recipe & Photo Credit: Ourcheeses.com 

Prep Time:  10 minutes
Cook Time:  1 hour

Ingredientsbleu-soufflee

 1 cup Port wine
¾ cup granulated sugar
4 fresh figs, sliced
½ cup Le Bleu D’Élizabeth cheese, crumbled
2 cups 35% cream
5 large egg yolks
¼ cup brown sugar

Method

Preheat oven to 250°F. In a saucepan, pour the Port wine and 125 ml (1/2 cup) of the granulated sugar. Let simmer 15 to 20 minutes until the consistency becomes syrupy and forms a caramel. Add figs, coating them with the Port wine caramel, and continue cooking for 2 minutes.

In another saucepan, heat the cream with the cheese until melted and completely mixed, without bringing to a boil (approximately 5 minutes). Strain to ensure the mixture is completely smooth, and set aside in a bowl.

In a bowl, whisk the egg yolks with the remainder of the granulated sugar. Set aside.

Using the whisk, gradually add the warm cream and cheese mixture to the egg yolk mixture.

Place 8 ramekins in 125 ml (1/2-cup) in a shallow baking dish (or several). Pour enough boiling water in the dish to reach halfway up the sides of the ramekins, for an effect similar to that of a double boiler. Divide the fig and Port wine caramel mixture between the ramekins. Pour the cream and cheese mixture on top of the fig mixture.

Bake for approximately 40 minutes or until the edges are set and the centers are still slightly soft. Remove the ramekins from the water dish and place them on a rack to cool. Cover and refrigerate for at least 2 hours or until cold.

Sprinkle each crème brûlée with a thin layer of brown sugar. Broil in a preheated oven, as close as possible to the heat source, until the sugar melts and forms a golden crust. Serve immediately.

 

Enjoy your Savvy Cool Curds!

 

 

You’ve got my goat! Goat milk chevre & neat cheeses that is…

Posted by Vanessa

Tuesday, September 20th, 2016

Mariposa Dairy is well known for 100% fresh Ontario sheep and goat’s milk used in the wide variety of soft plain and flavored chèvres and specialty line of hard and cheddar cheeses.  Their cheeses have been winning awards on the world stage for years. In fact, Lindsay Bandaged Cheddar is one of the most celebrated cheeses in Canada and certainly tops our Cheese Sommelier’s list of favorite unique Canadian cheddars. As you crack the wax seal on Lindsay and the other treats in this month’s Savvy Cool Curds , we are certain that you too will fall in love with these cheeses.

In your Savvy Cool Curds you will find…mariposa-dairy-seal

…very special and hard-to-find artisan cheeses including:

– Original Chèvre 130g
– Cranberry Chèvre 130g
– Tania 200g
– Zoey 200g
– Lindsay Bandaged Cheddar 250g

Hankering for more marvellous Mariposa cheeses?

Would you like more cheese from this month’s Savvy Cool Curds? Just call our Savvy Team & we’ll arrange a special shipment for you (if it is still available that is!). Put us on speed dial – Savvy Cool Curds Hotline 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers!
Vanessa & the Savvy Team

 

Introducing…
Mariposa Dairy
by Vanessa Simmons, Cheese Sommelier

 

Since 1989, Sharon and Bruce Vandenberg have been the owners and operators of Mariposa Dairy in the small town of mariposa-wheelsLindsay, Ontario located in the heart of the Kawartha Lakes region. Milk for their animal rennet-free goat and sheep milk cheeses is sourced from their own Lenberg Farms and other local producers who share similar humane practices and farming philosophy. Interesting to note that Mariposa cheeses are even Halal and Kosher certified.

In summer 2015 Mariposa purchased a new facility, doubling their capacity to 45,000+ square feet to meet growing market demand for their tasty cheeses.

 

A Chèvre for Every Occasion…

Fresh chèvre marketed under the brand name “Celebrity” or “Mariposa Dairy” is the flagship of Mariposa cheeses. While the list of flavours gets longer every year, the high quality and creamy characteristic tang of the original base plain cheese remains constant.

The chèvre curd starts in large vats, then is pumped through a small sieve into hanging draining bags – an invention created by Bruce and his team. These special bags are made from a special weave of cotton that allows the whey to leak through, but keep the milk solids intact (many testing phases of fabrics happened before finding something that would work at not losing precious milk solids!). Gravity does its magic to drain the whey and the chèvre is lightly pressed as the bags are gently compacted together (somewhat like an accordion). Minimal handling in this step is critical to ensure the chèvres aren’t chalky or pasty and more importantly have a light and fluffy texture. The plant has 5 presses to do this now, but have space in the new plant for a potential of 16 more presses. Imagine a mountain of snowy white chèvre!

The final step to making their delicious chèvre is the finished curd is released from the draining bags into 130kg small vats and transported to Mariposa’s new facility around the corner. This ensures no cross contamination between milk/cheese processing and finishing. The chèvre is then tumbled into another machine that mildly presses and forms curds into log shapes of various sizes.

The garnishing happens by hand. For infused flavours, such as honey, fig or truffle, chèvre curd is hand mixed with the finest ingredients before pressing. For other flavours such as the cranberry that is in your Savvy Cool Curds, the berries are hand press onto the cheese exterior. Often times whey from cheesemaking may be added to the curd to guarantee a level of moisture content – the goal is plump cranberries covering chèvre vs. a runny gooey mess.

 

Dedicated to His Craft

The Lindsay Bandaged Cheddar has been winning awards nationally and internationally since hitting the cheese scene in Canada in 2010, given the talent and watchful eye of cheesemaker Pieter (in photo). This world famous cheddar is the only its kind in Canada.man-and-wheel

On my visit to Mariposa this summer during the heat wave, I watched with great interest Pieter in the ‘make room’. It is not work for the faint of heart. My respect for him and love for Lindsay Bandaged Cheddar (LBC) has grown in leaps and bounds from that day. He’s a true professional, with an intimate knowledge of his craft, milk, tools and cheese. Pieter has his own special French style vat specifically for handmaking LBC. It’s a highly manual process where curds are “cheddared” (stacked and flipped) 5 times (or more) until they reach proper texture or ph. They’re salted in 3 stages by hand, where paddles (and Pieter dipping and ducking) lift and separate the curds. The result is 10 wheels of cheese – each 22 lbs – that have been handscooped, and pressed into Egyptian cotton lined custom molds and one of Canada’s top celebrated cheeses.

When not making cheese, you’ll find Pieter at farmers markets and charitable events promoting cheese. If you happen to see him, ask him if there’s any truth to the rumor that dancing cheesemakers make better cheese 😉

– Cheese Tasting Notes –

It’s not easy being cheesey! Here are Vanessa’s tasting notes and photos for each cheese in your Savvy Cool Curds, along with additional tidbits of interesting information, suggested food pairings & recipes to try too!

 

og-chevreOriginal Chèvre

A great way to start off any cheese plate, or most versatile in cooking, Celebrity Original Plain Chèvre is always sure to please. Past winner of the Premier’s Award for Agri-Food Innovation Excellence, the adventure doesn’t stop here – try other flavors such as dill, herb & garlic, fig, blueberry, honey or truffle.

Tasting Notes A soft, unripened goat’s milk cheese, with a smooth, rich, snow white, velvety texture, it has a creamy, fresh, tart flavor on the tongue and no chalky aftertaste (sign of a good chèvre).

Suggested Pairing: It’s like a canvas where you build your gourmet creation. Perfect blended with fresh herbs or rolled with nuts as a bite-sized app. Toss into fresh seasonal pasta or over balsamic & oil-grilled vegetables as a finishing touch. Dollop on harvest soups as a garnish. Enjoy with a crisp dry white wine such as a Sauvignon Blanc. 

 

cranberry-chevreCranberry Chèvre

Cranberry Chèvre is Mariposa’s most popular flavored goat milk cheese. Plump cranberries are hand rolled onto the fresh chèvre logs to ensure full coverage and less damage to the fruit. 

Tasting Notes: Cranberry Chèvre is nothing short of wow as a perfect blend of both sweet and savory flavors where fruity goodness meets tarty tang rounded off by the mild spicy hint of cinnamon.

Suggested Pairing: Enjoy smeared on toast for an indulgent breakfast or over brownies or chocolate squares and bake as a decadent finish. Stuff inside herbed chicken breasts for a savory surprise. Pinch or twist inside PC phyllo dough squares to make cranberry purse h’ors d’oeuvres.

 

taniaTania

Tania, Mariposa’s firm Italian-style sheep’s milk cheese, has been turning heads since it was launched 5 years ago, taking first or Gold at many industry awards, including the American Cheese Society Competition, International Cheese Awards, World Cheese Awards, and Royal Winter Fair and most recently Best Ontario Cheese at the Canadian Cheese Awards.

Tasting Notes: If you have occasion to, compare Tania young and old.  When young under the rustic natural rind, it’s the color of hay, with a sleek almost translucent interior, and powerful grassy notes under fermented fruit (detect a tiny bit of cantaloupe). Tania old ages to a rustic, pumpkin pie color inside and emit fresh intense cracked black pepper aromas on the rind.

 Suggested Pairing: Use as you would Parmesan for a lighter finish to your favourite dishes.

                                       

zoey-cheeseZoey

Zoey is Mariposa’s newest creation; a washed-rind mixed goat and sheep milk cheese was a triple winner at the Canadian Cheese Awards this spring for best mixed rind cheese, best mixed milk cheese and best new cheese. One nibble and you’ll know why!

Tasting Notes: Zoey has a similar rustic appearance to it’s sister cheese Tania, but with more potent grassy, herbal, and earthy aromas & flavors due to the sea salt washed rind.

 Suggested Pairing: Enjoy with unoaked Chardonnay. Melt into grilled cheese for an extra zing.

 

lindsay-bandaged-cheddar

 

Lindsay Bandaged Cheddar

Consider multi-award winning Lindsay Bandaged Cheddar that one oh-so-special cheese to stand alone on a board, a hidden gem, regal and elegant in character.  10-kilogram wheels of glorious goaty goodness are the best ‘whey’ to describe this firm, pasteurized goat’s milk cheddar naturally aged under specially sourced Egyptian cheesecloth bandage. Often mistaken for a cow’s milk cheese, it’s so amazing!

Tasting Notes:  Light depending, note ivory coloring with champagne hue to the paste. Texture is firm and crumbly but moist revealing a lovely noticeable curd silhouette and tiny crystalline.  A concentrated tang hits the palate first, followed by a slight ripe condensed strawberry fruitiness, and clean goat’s milk flavor that lingers.

Suggested Pairing: Crumbled ‘nuggets’ are the perfect lunchbox snack. Grate over salads, hot potato dishes or sliver curls on a slice of fresh-from-the-oven sour cherry pie. Enjoy with an Ontario Pinot Gris.

– Recipes to enjoy with the featured cheeses –

With Original Chèvre…

Root Vegetable Tarte Tatin

Recipe & Photo Credit: Epicurious.com
Prep Time:  30 minutes
Cook Time:  1.5 hrs

og-chevre-recipeIngredients

1 medium Yukon Gold potato, peeled, sliced into ½” rounds
1 medium sweet potato, peeled sliced into ½” rounds
2 medium carrots, peeled, sliced into ½” rounds
1 medium parsnip, peeled, sliced into ½” rounds
1 small red onion, sliced into ½” rounds
¼ cup olive oil
Kosher salt, freshly ground pepper
⅓ cup sugar
1 Tbsp. white wine vinegar
1 ½ tsp. chopped fresh rosemary
1 ½ tsp. chopped fresh sage
4 oz. fresh Celebrity Original Plain Goat Chèvre
1 disk All-Butter Pie Dough
All-purpose flour (for surface)

Method

Place a rack in lower third of oven; preheat to 400°. Toss potato, sweet potato, carrots, parsnip, and onion with oil on a rimmed baking sheet; season with salt and pepper and arrange vegetables in a single layer. Roast until golden around the edges and tender, 30-35 minutes. Let cool.

Meanwhile, cook sugar and 2 tablespoons water in a small saucepan over medium high heat, swirling pan occasionally, until mixture is amber-colour, 5-7 minutes. Remove from heat and add vinegar and a pinch of salt, swirling pan to combine. Quickly pour caramel into a 9″-diameter pie pan; tilt and rotate pan to evenly coat bottom with caramel. Scatter rosemary and sage over top.

Arrange potatoes, carrots, and parsnips snugly in a single layer on top of caramel, using smaller carrot and parsnip pieces to fill in any holes. Scatter onion rings and crumble goat cheese over vegetables.

Roll out dough on a lightly floured surface to a 12″ round. Drape over vegetables, tucking edges into pan. Prick dough all over with a fork. Bake until crust looks dry, about 20 minutes; reduce heat to 350° and bake until crust is golden brown, 15-20 minutes.

Let tart cool 5 minutes before inverting carefully onto a large plate.

Do ahead: Vegetables can be roasted 4 hours ahead. Keep at room temperature.

 

With Cranberry Chèvre…                    

Cranberry Orange Stuffed French Toast

Recipe & Photo Credit: CelebrityGoat.com

 Prep Time: 10 minutes
Cook Time: 10 minutes

cranberry-chevre-recipeIngredients

4 slices challah bread
1 package Celebrity Cranberry Goat Chèvre, crumbled
1 large egg
3 Tbsp. half and half cream
½ tsp. grated orange zest
2 Tbsp. butter

Method

Arrange crumbled Goat Cheese evenly over 2 slices challah. Cover with remaining bread slices to make 2 sandwiches.

Beat egg, half and half and orange zest in shallow bowl until well blended. Dip sandwiches, one at a time, into egg mixture, allowing egg to soak into sandwich.

Melt butter in large skillet or griddle over medium heat. Add sandwiches and cook 6 to 8 minutes or until golden brown on both sides, turning once. Slice each sandwich in half and serve with syrup, if desired.

 

With Tania…

Spiced Ribbon Salad

Recipe & Photo Credit: Mariposadairy.ca

Prep Time:  5 minutes
Cook Time:  10 minutes 

Ingredients

3 Tbsp. Celebrity Mediterranean Goat Chèvre (or Original Plain Chèvre)
2 Tbsp. Tania Sheep Cheese, shredded
2 small green zucchinis
2 cups arugula & spinach leaves
½ cup olive oil
2 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
1 garlic clove, crushed
2 Tbsp. maple syrup or honey
½ cup walnuts, toasted

Method

Cut the ends off the zucchini and using a vegetable peeler, slice zucchini lengthwise into thin ribbons. Stop peeling when seeds are visible. Sauté̀ zucchini in a pan on medium heat with 1 Tbsp. of olive oil and cook until delicate, about 6 minutes. Set aside, until cool.

In the same pan, heat syrup and toast walnuts for about 2 minutes. In a separate bowl, toss arugula and spinach in remaining oil, vinegar, Dijon, and garlic. Incorporate zucchini with leaves. Crumble Mediterranean or Original Plain Chèvre and Tania over salad along with walnuts

With Zoey…

Belgium Leek Tart with Aged Goat Cheese

Recipe & Photo Credit: Epicurious.com

Prep Time:  2.5 hours
Cook Time:  1.5 hours

 

zoey-recipeIngredients

Crust:

4 Tbsp. (or more) ice water
¾ tsp. apple cider vinegar
1 ½ cups unbleached all purpose flour
¾ tsp. salt
½ cup (1 stick) plus 1 Tbsp. chilled unsalted butter

Filling:

½ cup whole milk
½ cup heavy whipping cream
1 large egg
1 large egg yolk
¼ tsp. salt
½ cup crumbled aged goat cheese (such as Zoey), rind trimmed
1 ½ cups Leek Confit

Method

Crust:

Combine 4 tablespoons ice water and cider vinegar in small bowl. Blend flour and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. With machine running, slowly add water-vinegar mixture, processing until moist clumps form. If dough seems dry, add ice water by teaspoonful’s. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 2 hours. DO AHEAD: Can be made 3 days ahead. Keep refrigerated. Allow dough to soften slightly at room temperature before rolling out.

Position rack in center of oven and preheat to 375°F. Roll dough out on lightly floured work surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides. Fold in overhang and press to extend dough 1/2 inch above sides of pan. Line pan with foil and dried beans or pie weights. Bake until dough looks dry and set, about 30 minutes. Remove foil and beans and continue to bake until crust is pale golden, 20 to 25 minutes longer. Remove from oven and cool while preparing filling.

Filling:

Whisk milk, cream, egg, egg yolk, and salt in medium bowl to blend. Sprinkle 1/4 cup cheese over bottom of warm crust; spread leek confit over and sprinkle with remaining cheese. Pour milk mixture over. Bake until filling has puffed, is golden in spots, and center looks set, 35 to 40 minutes. Transfer to rack; cool slightly. Remove pan sides. Serve warm or at room temperature.

 

With Lindsay Bandaged Cheddar…

Savoury Buttermilk Scones 

Recipe & Photo Credit: Mariposa Dairy

by Chef Sasha Douglas

Nothing beats these light-as-air biscuits, warm from the oven, with melted Lindsay Bandaged Goat Cheddar. The key to a light and flaky scone is to not overwork the dough— work quickly with a light touch. Cold butter is also essential, so keep it in the fridge until ready to use. And make sure to bake them in a preheated 400°F oven or they won’t rise up if the oven is not hot enough. Simple and easy to make-ahead— these savoury scones are perfect for breakfast, brunch, afternoon tea, or with a soup or stew for a hearty meal.” 

Prep Time:  20 minutes
Cook Time: 20 minutes

lindsay-recipeIngredients

3 cups All-purpose flour
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. sea salt
1 ½ sticks unsalted butter, chilled and cut into cubes
1 ¼ cup buttermilk (or use regular milk with a bit of lemon juice added)
1 cup Lindsay Bandaged Goat Cheddar shred
4 Tbsp. chopped fresh herbs (your choice: chives, thyme, basil, parsley, oregano, marjoram, etc.)
2 Tbsp. 35% cream (for brushing the scones)

Method

Preheat oven to 400°F.

In the bowl of a food processor, pulse together the flour, baking powder, baking soda and salt.

Add the cold cubes of butter and pulse a few times, until butter is incorporated and mixture resembles a coarse meal. Transfer to a large mixing bowl.

Set aside ¼ cup of grated cheese for topping. Add remaining grated cheese and fresh herbs to the flour/butter mixture in the bowl. Add buttermilk and mix gently with a fork just until combined.

Transfer dough to a floured surface. Knead gently a few times– it will be quite crumbly still, but gently bring it back together, without overworking, until dough comes together. Shape into a circle about 1-inch thick. Cut into 10 triangles.

Place scones on a parchment paper-lined baking sheet. Brush tops with 35% cream and sprinkle each scone with reserved grated cheese.

Bake scones in preheated oven for about 20 minutes, or until risen & golden

 

Enjoy your Savvy Cool Curds!

It doesn’t get any fresher than this!

Posted by Vanessa

Monday, August 15th, 2016

At the height of summer, this month’s Savvy Cool Curds is inspired by my tour around Italy a few years ago as well as the empty place left in my heart (and stomach) for Italian homemade, melt in your mouth, soft artisan

Quality cheesecheeses. Mama Mia! After living on fresh cheese daily for almost a month, I was thrilled to return home to discover new finds by Quality Cheese in Vaughn, Ontario.   

Italy’s finest is made here with a touch of Canadian flair by three Borgo brothers who believe passionately in making cheese from the heart that reflects in their product. “Do it right or don’t do it at all” is the motto. Bellisimo!

 

In your Savvy Cool Curds you will find…

… the biggest and best assortment of cheeses yet! Very special and hard-to-find artisan cheeses including: savvy_coolcurds_Colour

– Ricotta 300g
– Burrata 250g
– Buffalo Mozzarella 125g
– Mascarpone 250g
– Fleur de Buffala 200g
– Triple Crème Brie 300g

 

Craving more cool Quality Cheeses?

Would you like more cheese from this month’s Savvy Cool Curds? Just call our Savvy Team & we’ll arrange a special shipment for you (if it is still available that is!). Put us on speed dial – Savvy Cool Curds Hotline 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers!
Vanessa & the Savvy Team

 

 

Introducing…
Quality Cheese

by Vanessa Simmons, Cheese Sommelier

 

As soon as I entered the doors of Quality Cheese, I was struck by the warm, comforting aromas of fresh and cooked milk that instantly took me back to my vacation in Tuscany, Italy and it’s amazing landscapes, traditions, delicious food, artisans and history.

My visit and tour to Quality Cheese reminded me why I barely made it home from that vacation as I had spent three weeks at the height of sensory enjoyment, in awe and amazed by the simplicity yet flavorful impact of dishes made with love and only the finest and freshest of ingredients.

The Borgo family of Vaughn, Ontario – representing four generations behind Quality Cheese – manufacture, distributes and retail Italian specialty cheeses unlike any others made in Canada. Their first cheese was made almost 55 years ago. Quality Cheeses – particularly the ones in the fresh cheese category in your Savvy Cool Curds – are firmly rooted in Italian artisanal cheesemaking tradition and to this day are made with the same family recipes.

Innovative but firmly rooted…

The three Borgo brothers are actively involved in the business with Albert as the cheese salesman, Joe as the cheese scientist, and William (Bill) as the master cheesemaker. While traditional, these men are blazing new trails and innovating all the time.

Much applause and award-winning recognition has been given over the years to their delectable cheeses made with cow, buffalo and goat milk. When their Ricotta won the Canadian Cheese Grand Prix in 2013, it was an industry first. Never before had a fresh cheese, or an Ontario cheese won Grand Champion (best of the best) in the awards’ history. From the judges’ perspective, their Ricotta was a shining star, and truly the best example of a well-made artisan cheese at the ceremony, standing out among the crowd.

Even on the plant floor they’ve been innovating for over 17 years. From how milk is stored and piped, to various safety and sanitary processes, to finding ways to become more efficient at cheesemaking while retaining quality and artisan craftsmanship, their business is tweaked on a daily basis.

 

Experience in actionCHEESE FACTORY

The heightened energy and activity in the make room is akin to bees buzzing around a hive, almost organized chaos-like, but with the execution and precision that demonstrates years of experience and expertise. Albert, Joe and Bill continue to be very hands on, testing curd as they weave through equipment, tweaking machines, and providing guidance on texture and readiness.

A lot goes on in a ‘make day’. Fresh, tender mozzarella curd is cut and waits patiently in the vat to be transformed into multiple cheeses. Whey is drained from the fresh mozzarella and gets re-purposed into vats and heated to make fresh ricotta that is sold warm daily at the plant. Then the ricotta is hand scooped into forms or small tubs for immediate sale at retailers. Stretchy fresh mozzarella curd is hot water warmed, plied and kneaded into small oblong shapes, cut, hand stretched into pouches and filled with fresh cream/creamy curd as a delicious center. Chalky white buffalo mozzarella curd drains as cheesemaker Bill waits for the right texture before the next step – hand stretching.

Nothing says summer like the freshest, tastiest, juiciest and most flavorful of artisan and local foods ingredients. Dive into this month’s Savvy Cool Curds cheeses, grab good friends, and head for your backyard or cottage deck or dock for easy peasy entertaining during laziest haziest days of summer!

 – Cheese Tasting Notes – 

Below are Vanessa’s tasting notes and photos for each cheese in your Savvy Cool Curds, along with additional tidbits of interesting information, suggested food pairings & recipes to try too!

 

ricottaRicotta

Humble Quality Cheese Ricotta (ricotta means cooked again) reined supreme in 2013, winning Grand Champion against over 225 of Canada’s best cheeses, a first for both an Ontario and fresh category cheese.

Tasting Notes: Made with 100% Canadian whole cow or buffalo milk and the whey of from other brie-style and mozzarella cheeses, acidity and temperature levels are carefully monitored to ensure quality craftsmanship. Each Ricotta is hand-dipped and packed cool, resulting in a rich, luxurious, creamy, dense, full lactic and sweeter tasting product. Locally, the Ricotta is sold hot, straight from the vat for neighbors who appreciate the traditional Italian style.

 Suggested Pairing: “It is like fresh milk, you can do anything with it”, says Albert Borgo. “Eat it as a staple, some as food ingredient like with toast and jam.”  Try in cheesecake, fresh pasta, with fresh seasonal fruit, pancakes or dessert recipes or the Plum Salad with Ricotta and Prosciutto Twist recipe in the LCBO Food & Drink Magazine.

 

buff mozzBuffalo Mozzarella

 Experience the luxury of hand crafted silky artisan Mozzarella di Buffala as it’s meant to be. Made with 100% pure milk from local water buffalo (don’t be fooled with “cheater” buffalo mozzarella which is mostly cow’s milk with small percentage of buffalo milk mixed in!). A bit sweeter than it’s Italian cousin because salt is added during the make process instead of after in brine.

Tasting Notes: Enjoy the fresh, mild, buttery milky flavor and smooth silky texture of this small, soft and delicate but oh so versatile cheese.

 Suggested Pairing: Pairs perfectly with both sweet and savory accoutrements from your local farmer’s market.

  

QualityCheeseBurratabyVanessaSimmonsBurrata


Burrata is a rare breed of cheese in the fresh category, as a mix of mozzarella & cream, its name meaning, “buttered”.

 Tasting Notes: Burrata is part pasta filata (meaning stretchy) cheese as a combo of scraps of soft fresh mozzarella curd and cream center and curd that has been worked, heated and stretched it into little pouches around the exterior.  Enjoy flavors of rich, buttery, fresh milk and thick cream.

Suggested Pairing: Serve classically with ripened tomatoes, drizzled with oil, cracked black pepper & fresh basil. Try it with a twist, grilled plums drizzled with balsamic vinegar & small toasts.

 

mascarponeMascarpone

As far as fresh cheeses go, if ricotta was the humble man’s cheese, mascarpone is the “Gatsby” of the fresh cheese world. True to Italian culture, Bella Casara Mascarpone exemplifies passion, as a sexy and sinful artisan cheese.

Tasting Notes: As a description rich, luxurious and voluptuous come to mind along with butter as a main theme.  Caramelized butter-coloring appeals to the eye, while the lightest of sweet dulce de leche flavor melds with butter and cream on the palate. Even the consistency, density, smoothness are what one would find of the best quality hand churned butter.

 Suggested Pairing: IMHO Bella Casara Mascarpone is best eaten with a tablespoon, straight. Or, use in your favorite brownie recipe as an extra special secret ingredient for maximum cheesy goodness.

                                       

fleur de buffFleur de Buffala

Fleur de Buffala is a unique cheese for Ontario, just released onto the market, and aged for only a few weeks, made with local water buffalo milk.

Tasting Notes: These small, tender wheels of soft surface-ripened cheese have a rustic and delicate appearance from the light dewy crust of a rind. Feel the luxurious texture on your palate while enjoying both grassy and herbaceous aromas and flavors. Will be ripe and ready to best enjoy mid-next week.

 Suggested Pairing: Pair with a chilled Sauvignon Blanc and lazy summer afternoon.

 

 

triple cream brieTriple Cream Brie

Albert’s Leap Triple Cream Brie is a shining example of a fan favorite, made with only the 100% Canadian milk, delivered in the wee hours of the morning to ensure maximum freshness for cheesemaking.

Tasting Notes: Triple cream Brie follows French-style making processes, as a classic soft surface-ripened cheese with a velvety, downy rind and full on characteristic butter, cream and mushroomy aromas and flavors.

TIP: Save this cheese for another week or two to experience it at its peak as the inside becomes supple and runny.

Suggested Pairing: Try flipped on the grilled (indirect heat) warm with fresh grilled stone fruit or with any array of fresh homemade summer fruit jams.

 

– Recipes to enjoy with the featured cheeses –

 

With Burrata…

Burrata with Roasted Grapes & Figs

Recipe & Photo Credit: LCBO Food & Drink Summer 2016

 

Ingredientsburratta recipe

6 oz red seedless grapes
6 ripe black mission figs, quartered

2 tsp olive oil
Pinch of sea salt
1 Burrata at room temperature
2 tsp honey
1 Tbsp fresh purple thyme leaves
Toasted baguette or crackers (optional)

Method

Preheat oven to 375 F.

Place grapes and figs on a foil-lined baking sheet, trying to keep bunches of grapes together (for a lovely presentation). Drizzle with oil. Season with salt. Bake for 10 minutes

Place cheese on the middle of your serving dish, surrounded by warm fruit. Drizzle everything with honey and sprinkle with purple thyme. Encourage guests to take slices of cheese and roasted fruit onto their plates or you can plate it for them. Serve with slices of toasted baguette or your favourite crackers (such as Rosemary Raisin Pecan Raincoast Crisps) or oatcakes to make it more like a dessert.

 

With Ricotta…

Bella Casara Ricotta Cake with Lemon

Recipe & Photo Credit All You Need is Cheese

Ingredientsriccotta recipe

⅓ cup sugar
¼ cup flour
2 lemons
½ cup slivered almonds
1-⅓ lbs. Ricotta
4 eggs
½ cup sugar
1 tsp. vanilla abstract
3 Tbsp. lemon juice
1 Tbsp. lemon zest
½ cup all purpose flour
Dried cranberries for garnish

Method

Preheat oven to 325 °F (160 °C).

In a saucepan, dissolve sugar in water and bring to a boil. Boil 2 minutes to obtain a syrup. Cook lemon slices in syrup over medium heat for 10 minutes. Drain the syrup into a bowl and set aside to cool.

Spread almonds in an oven-safe baking dish and toast them for 7–10 minutes.

Meanwhile, in a large bowl, beat Ricotta with eggs, sugar, vanilla extract, lemon juice and zest and the reserved lemon-flavored syrup. Incorporate the flour.

Butter a 9-inch (23 cm) spring form pan and line bottom with parchment paper. Cover bottom of pan with toasted almonds and pour Ricotta mixture on top. Bake in the oven 1 hour to 1 hour and 15 minutes, or until cake is firm and lightly golden. Let cool to room temperature, then refrigerate at least 1 hour before removing from pan.

Decorate chilled Ricotta cake with candied lemon slices and dried cranberries. Serve immediately or refrigerate until ready to serve.

Note: This cake can also be accompanied by a cranberry coulis, if desired.

 

 

With Buffalo Mozzarella…                    

Ombre Fresh & Roasted Tomatoes On Charred Bread

Recipe & Photo Credit: LCBO Food & Drink Summer 2016
This recipe substitutes Wasabi cream cheese for fresh buffalo mozzarella

Ingredientsbuff mozz recipe

1 round Buffalo Mozzarella
3 small beefsteak tomatoes
2 pkgs. mix of red and orange cherry and grape tomatoes
Olive oil – use the Unrefined Olive oil we included!
Sea salt and pepper to taste
4 slices sourdough bread (or an Italian crusty bread)
¼ cup crispy shallots (found in Asian markets, or fry your own)

Method

Slice buffalo mozzarella into 8 thin slices.

Slice beefsteak tomatoes into wedges, keep cherry and grape tomatoes whole.

Preheat broiler on oven.

Place foil on a baking sheet, add cherry and grape tomatoes and drizzle with olive oil and a pinch of salt. Broil until just starting to pop and blister, around 2-3 minutes. Remove from oven and lift foil from baking sheet. Refrigerate tomatoes to cool.

Place bread on baking sheet and toast until slightly charred.

Spread each toast slice with 2 slices of buffalo mozzarella, and sprinkle evenly with crispy shallots. Arrange fresh and broiled tomatoes in a colourful Ombre composition, moving from reds to oranges. Drizzle with olive oil and sprinkle with salt and pepper.

 

With Mascarpone…

Melon and Mascarpone Salmon Tartare

Recipe & Photo Credit: Quality Cheese

 IngredientsMascarpone recipe

½ cup Bella Casara Mascarpone
2 Tbsp. milk
2 Tbsp. lemon juice
1-2 Tbsp. fresh dill
10 oz. very fresh salmon
½ cup honeydew melon
½ cup cucumber

Method

Whip Mascarpone and milk together. Add lemon juice and dill. Season with salt and pepper. Chill.

Chop salmon, honeydew and cucumber into small cubes. Place salmon in a bowl with the remaining ingredients. Gently mix together, and let rest in the refrigerator for 15 minutes.

Divide tartare into 4 ramekins, then invert onto plates.

Top with Mascarpone and season to taste. Serve immediately with slices of bread.

 

 

With Fleur de Buffala…

Roasted Portabello Mushroom with Albert’s Leap Melted Brie

Recipe & Photo Credit: Quality Cheese

Ingredientsfleur de buff recipe

4 Portobello mushrooms
8 oz. Fleur de Buffala Brie
1 shallot
½ Tbsp. Dijon mustard
½ cup olive oil
¼ cup raspberry vinegar
Fresh tender lettuce or mixed greens


Method

Preheat barbecue to medium.

In a bowl, mix shallot with mustard. Add olive oil and whisk to mix. Add vinegar and season to taste. Set aside.

Gently clean mushrooms with a damp cloth. Remove stems, keeping only the caps. Stems may be used for another recipe.

Brush mushroom caps with a little dressing and cook them upside down on grill.

When mushrooms are tender, divide cheese slices between them so that interiors are filled. Let Fleur de Buffala melt and serve on a bed of lettuce, accompanied with remaining vinaigrette.

  

With Triple Cream Brie…

Choco Brie S’Mores

Recipe & Photo Credit: All You Need Is Cheese


brieIngredients

8 Graham Crackers
3 oz. Triple Cream Brie, sliced
1 ½ oz. of dark or milk chocolate, chopped
1-cup miniature marshmallows

Method

Preheat oven to 425°F (220°C).

Arrange crackers on a baking sheet lined with parchment paper. Top each cracker with Brie, chocolate and finish with marshmallows.

Place in the oven and cook until nicely browned, 7–10 minutes. Serve hot.

 

Enjoy the summer with your Savvy Cool Curds!

Here’s the Best of the Fest!

Posted by Vanessa

Tuesday, August 2nd, 2016

Savvy Cool Curds is all about celebrating Canadian artisan cheese and so it’s only fitting to pay homage to my favourite event of summer, The Great Canadian Cheese Festival (#TGCCF). The first weekend of June every year, thousands of die-hard cheese fans flock to Prince Edward County to partake in the largest cheesy party in Canada.

This month’s Savvy Cool Curds showcases a selection of hard to find cheeses sourced from the festival, ripe and ready for you to enjoy, best paired with fun in the sun summer activities.

In your Savvy Cool Curds you will find…TGCCF

… Very special and delicious artisan cheeses including:

– Fromagerie Montebello Rebellion 1837
– Du Champ a la Mule Victor et Berthold Reserve
– Stonetown’s Homecoming

And since the festival took place in Prince Edward County, we thought it was opportune to include some cheeses made in the area:

– Black River Cheddar with Honey
– Black River Maple Cheddar

 

savvy_coolcurds_ColourFlipping for more fabulous cheese festival flavours?
Would you like more cheese from this month’s Savvy Cool Curds? Just call our Savvy Team & we’ll arrange a special shipment for you (if it is still available that is!). Put us on speed dial – Savvy Cool Curds Hotline 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers! – Vanessa & the Savvy Team

 

 

Introducing…
Best of Fest 

by Vanessa Simmons, Cheese Sommelier


cheese manThe Great Canadian Cheese Festival, going into its 7th year, is the one place every summer the cheese industry and consumers alike come gather in a celebration of all things Canadian cheese. I’m proud of my good friend, founder and Festival Director, Georgs Kolesnikovs (aka the Big Cheese in photo below) has managed to stay true to the roots of it’s inception in showcasing the very best of Canadian artisan cheese by profiling only cheese producers who use 100% pure Canadian milk, and no additives or modified milk ingredients.

The festival is not only a food or cheese show, it’s hugely important as the glue that binds the Canadian artisan cheese industry, breaking down barriers between provinces, encouraging new relationships, and the inclusiveness of both larger and smaller producers as well as all milk types (cow, goat, sheep and water buffalo) in support of Canadian producers.

#TGCCF is a not-to-miss event on my summer list, having been a presenter, party host, judge, cheese cutter, media personality, MC, and overall go to cheese gal for whatever helping hands have been needed over the years.

 

A feeding frenzy…

Earlier this summer, June 4-5 in Picton, Prince Edward County, the quiet quaint Crystal Palace and Picton Fairgrounds turned into the wildest cheese party in Canada, as over 5300 cheese lovers gathered to make merry over Canadian cheese.

Cheesemakers love it because visitors are true cheese fans. Well educated on the merits of artisan cheese, they come armed with a list, detailed notes & rolling coolers to take home their treasures.  Attendees love it because they have a chance to meet makers and artisan producers and discover new favorites.

Over 130 exhibitors and vendors showcased their wares to taste and buy. 150 different types and styles of Canadian cheese from coast to coast were found: water buffalo aisago, a wide variety and ages of gouda, more ooey gooey soft cheeses than you can imagine, fabulous tasty cheddars and many beaudacious blues to name a few.

Hundreds of artisan food products that go with cheese were discovered: jams, jellies, chutneys, kimchi, pickled everything, charcuterie, cookies, chocolate, honey, salsas, local sodas, crackers, shortbread, olive oil, preserves, condiments of all kinds, and even ice syrup. Also things to add wow to your cheese presentation like live edge boards in a variety of woods, handcrafted boards, and unique serving utensils. And, not to mention the artisan wine, craft beer and cider selections!

 

So much to see and do!

From Jamie Kennedy’s farm to table dinner, the grilled cheese chowdown, St. Albert’s free cheese curd giveaways, water buffalo rides, profiled cheese award winners, the Saturday Raclette rave party, free Dairy Farmer’s of Canada seminars, tutored tastings, celebrity chef cook-off’s, dairy farm displays, food court and local tours there is much to see and do over the weekend as you explore Prince Edward County and take in the festivities.

Never been to the festival? Crack open this month’s Savvy Cool Curds grab your preferred summer sipping wine, beer or cider and settle into a lazy reading spot. My Best of the Fest blog post will whet your appetite and the Best of Show Guide with my top 10 notable noshes will make you wish that the 2017 festival was here already.

Save the date June 3-4, 2017. Any cheese lover worth their curd knows it’s THE place to be the first Saturday in June.  Savvy Cool Curds subscribers get VIP treatment.

See you there!

 – Cheese Tasting Notes –

 

Below are Vanessa’s tasting notes for each cheese in your Savvy Cool Curds, along with additional tidbits of interesting information, suggested food pairings & recipes to try too!

 

Cheddar with honeyCheddar with Honey

“Canadiana” is a familiar term to all of us, referring to things related to the country of Canada. Black River Cheese (recently purchased by Gay Lea) gives a taste of Canadiana as one of the regions oldest farmer-owned dairy co-operatives with over 100 years of cheesemaking experience to their credit.

 Tasting Notes: Black River’s Honey Cheddar cheese is sunny medium cheddar that has been naturally aged (meaning it sits in an aging room for a length of time vs. fake additive flavoring that makes a cheese taste aged), accented with a splash of local honey to contrast a gentle sweetness against a mild salty finish.

 Suggested Pairing: Try it with sparkling summer bubbles or Rose. Shred on grilled veggies or grilled/roasted summer fruit (think plums, peaches, strawberries).

 

Maple CheddarMaple Cheddar

The idea for Black River Cheese Maple Cheddar was born in 2003 to coincide with local Prince Edward County festival “Maple in the County”.  Cheddar is naturally aged for 5-8 months, shredded, mixed with local Fosterholm Farms pure amber Maple Syrup and Maple Sugar, pressed into hoops & then cut into blocks and packaged.

 Tasting Notes: This pasteurized cow’s milk cheese is a great example of what good medium cheddar should be with a surprise flavor twist.  It has a nice, dense, smooth paste (not too dry, soft but still crumbly), milky aromas, clean slightly fruity taste & is accented with true Canadian maple flavor without being overly sweet

 Suggested Pairing: Enjoy with a local microbrew or cider. Add to a burger for a surprise flavor twist. Bake into dessert pastries.

  

HomecomingHomecoming

One of Ontario’s newest “cheeses on the scene”, Stonetown Cheese’s Homecoming is already making headlines as a finalist in the “Best New Cheese” category at the Canadian Cheese Awards. I love the quote on their website “Life is great, cheese makes it better”. We wholeheartedly agree!

 Tasting Notes: Homecoming is a semi-soft, washed rind, Swiss alpine style farmstead cheese. Made with fresh unpasteurized Holstein milk it has mild earthy flavor profile.

 Suggested Pairing: Great as a summer picnic snacking cheese, pair with an unoaked Chardonnay or Semillon.

 

french cheeseVictor et Berthold de Reservé

Fromagerie du Champ a la Meule, located in the south central region of Quebec, pays tribute to the founders who once ran the farm, with Victor et Berthold de Reservé; affiné (cheese speak for aged) an extra 40 days to intensify the flavor.

 Tasting Notes: Victor et Berthold de Reservé has a gorgeous light copper-hued washed rind and smooth, bone-colored paste. Flavors are a mix of milk, cream and butter with a noticeable meaty texture on the palate and slight bite on the finish.

 Suggested Pairing: Appreciate on a summer-grilled cheese with smoky bacon and freshly sliced beefsteak tomatoes. Pair with a light hoppy beer. Also works well with a dollop of Indian Chutney or stone fruit marmalade.

 

Rebellion

rebellion cheese

New blue on the block Rebellion 1837 is named for those who love bold blue cheeses, and those who are considered just that, a little rebellious, after Louis-Joseph Papineau who led as Chef of the Patriots during the famous Quebec rebellion of 1837-38.

Tasting Notes: Shaped into tall, cylindrical wheels Rebellion is a pasteurized cow’s milk cheese with rustic, slate blue veining that concentrates in the center of the wheel. The moist, creamy paste, with rich, velvety, texture gives mild floral & mushroom
y aromas with big ‘shroomy flavor and a light balance of salt.  Delish!

Suggested Pairing: Pair with a Canadian Ice Cider or Sparkling Ice Cider. Enjoy crumbled on fresh summer greens or atop a sizzling rib eye steak, right off the grill!

 

– Recipes to enjoy with the featured cheeses –

 

With Cheddar with Honey…

Cheddar Biscuits with Honey Butter

Recipe & Photo Credit: Cookingwithawallflower.com
Prep Time:  10 minutes
Cook Time:  15 minutes

Ingredientscheddar scones

Cheddar Biscuits

2 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 ½ tablespoons granulated sugar
1 stick of butter (4 ounces)
1-cup buttermilk
⅓ cup shredded Cheddar with Honey cheese
¼ cup Cheddar with Honey cheese for topping

Honey Butter

4 Tbsp. butter at room temperature
2½ tsp. honey
¼ tsp. powdered sugar

Method

Preheat the oven to 375F. Line a baking sheet with either parchment paper or with a silicone-baking mat.

In a large bowl, add flour, baking soda, baking powder, salt, and granulated sugar. Mix these ingredients until they are well combined.

Next, add butter to the bowl. Use a pastry cutter or two forks to break the butter apart. Mix the butter with the flour until they become pea size.

Fold in the cheddar cheese until they are well distributed in the dough. Pour in the buttermilk and stir until the ingredients are wet.

Use a ¼-measuring cup to scoop each serving of dough. Place the dough onto the prepared baking sheet.

Sprinkle extra cheddar cheese over each biscuit before placing the baking sheet into the oven to bake for about 12-14 minutes or until the top of the biscuits are golden brown.

While the biscuits are baking, whisk the room temperature butter until it becomes smooth. Add honey and powdered sugar and whisk until the butter becomes smooth.

Once the biscuits are done, allow to cool for a few minutes before serving them with the honey butter.

With Maple Cheddar…                    

Hamburger with Double Cheddar Cheese, Grilled Vidalia Onion & Horseradish Mustard

Recipe & Photo Credit: Food Network Canada

Prep Time: 15minutes

Cook Time: 18 minutes

cheeseburgerIngredients

2 lb(s) freshly ground chuck
Salt and freshly ground black pepper
8 slices white Cheddar, sliced 1/4-inch thick
8 slices yellow Cheddar, sliced 1/4-inch thick
8 hamburger buns
Horseradish Mustard (recipe follows)
8 leaves Romaine lettuce
Grilled Vidalia Onions (recipe follows)
Dill pickles, sliced
Ketchup

Horseradish Mustard

½ cup Dijon mustard
2 Tbsp. prepared horseradish, drained

Grilled Vidalia Onions

2 Vidalia onions, sliced crosswise, 1/4-inch thick slices
2 Tbsp. olive oil
Salt and freshly ground black pepper

Method

Preheat grill or a cast iron skillet to high.

Divide the beef into 8 (4-ounce) burgers. Season on both sides with salt and pepper, to taste. Grill or cook in the skillet for 3 to 4 minutes on each side for medium-rare doneness. During last minutes of cooking add 2 slices of cheese to each burger, cover grill and let melt, approximately 1 minute. Place burger on bun and top with Horseradish Mustard, lettuce, Grilled Vidalia Onions, pickles and ketchup.

Horseradish Mustard

Whisk mustard and horseradish together in a small bowl.

Grilled Vidalia Onions

Brush olive oil on both sides of the onions and season with salt and pepper. Grill the onion slices for 3 to 4 minutes on each side until golden brown.

 

With Homecoming…

Cheese Pie

Recipe & Photo Credit: Stonetowncheese.com

Prep Time:  15 minutes
Cook Time:  25 minutes

cheese pieIngredients

Pie Crust

2 ready-made puff pastry sheets 

Filling

300 ml whipping cream
2 eggs
100 g Wildwood, grated
100 g Grand Trunk, grated
100 g Homecoming, grated
1 Tbsp. cornstarch
¼ tsp. salt,
Pepper, paprika, nutmeg to taste

Method

Preheat oven to 220 C / 425 F.

Use 2 ready-made puff pastry sheets and place in 8″ pie shell. Cut to size of pie shell and poke the base with a fork.

Put whipping cream and eggs into a bowl, mix well.

Add cheeses, cornstarch, salt, pepper, paprika and nutmeg to bowl, stir.

Add cheese mixture to pie base, spread evenly. Bake: Approx. 25 minutes toward the bottom of the oven (preheated to 220 C/ 425 F). Remove from oven, place pan on wire rack and remove from pie shell and serve

With Victor et Berthold de Reservé…

Strawberry Bruschetta

Recipe & Photo Credit: Food Network Canada

Vanessa adapted this recipe by adding a slice of Victor et Berthold de Reservé for a bit of extra flair!

Prep Time:  6 minutes
Cook Time: 10 minutes

Strawberry BrushcettaIngredients

3 slices (1/2-inch-thick) rustic white bread
2 – 3 Tbsp. unsalted butter
10 strawberries, sliced
3 – 5 tsp. sugar
3 slices Victor et Berthold de Reservé

Method

Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 2 minutes per side.

Spread the butter over the toasts. Add a slice of Victor et Berthold de Reservé. Arrange the sliced strawberries over the cheese. Sprinkle the strawberries with the sugar. Broil until the sugar begins to caramelize, about 2 minutes 

With Rebellion…

Roasted Pears with Blue Cheese

Recipe & Photo Credit: Food Network Canada
Prep Time:  20 minutes
Cook Time: 50 minutes

 IngredientsROast pears

3 ripe but firm Anjou pears
Freshly squeezed lemon juice (3 lemons)
3 oz. coarsely crumbled sharp blue cheese, such as Stilton
¼ cup dried cranberries
¼ cup walnut halves, toasted and chopped
½ cup apple cider
3 Tbsp. Port
⅓ cup light brown sugar, lightly packed
¼ cup good olive oil
6 oz. baby arugula
Kosher salt

Method

Preheat the oven to 375ºF.

Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.

Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.

In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.

Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.CoolCurds_mail-2

 

Enjoy your Savvy Cool Curds!